Red Berry Profiterole Trifle

Course: Dessert

Cuisine: North American

Prep Time: 25

Refrigeration Time: 2

Total Time: 2 25

Servings: servings

Calories: 342kcal

Author: Lord Byron's Kitchen

Profiteroles are a super light and airy choux pastry filled with cream, which makes them perfect for a decadent, rich, gorgeous Red Berry Profiterole Trifle! Any red berries will do here, but I love the sparkle of pomegranates and red currants paired with plump, fresh raspberries and strawberries. This is a super impressive dessert that is extremely easy to prepare!

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Ingredients

24-30 profiteroles (homemade is great, but you can find these in the frozen dessert section of most large grocery stores)
2 cups whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon cream of tartar, optional
1/2 cup red currants
1/2 cup pomegranate airls
1 pint raspberries
2 pints strawberries, hulled

Instructions

If you are preparing profiteroles from scratch, prepare them as per your recipe. If you are using store-bought frozen profiteroles, thaw them as per the instructions on the package.
Transfer the whipping cream, sugar, and vanilla extract to a chilled mixing bowl. Beat on high speed until stiff peaks are formed.
If you prefer stabilized whipped cream, add the cream of tartar now and beat until just incorporated - about 30 seconds on high speed.
Transfer the whipped cream to a piping bag fitted with a large star piping tip.
To assemble the trifle, pipe a small layer of whipped cream into the bottom of a trifle bowl. Next, place a layer of the profiteroles into a bowl, pushing down slightly into the whipped cream.
Top with 1/3 of the berries. (Position the strawberries into the gaps created by the profiteroles. Fill in with the raspberries and sprinkle over the currants and pomegranates.)
Repeat the layering two more times, ending with the berries
Garnish with piped whipped cream and mint leaves.
Refrigerate for 2 hours before serving.

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