What’s a 4th of July party without a sweet and delicious dessert?
This Frangelico Berry Trifle is my red, white, and blue dessert for Independence Day. In the United States, the 4th of July is a celebration of our independence complete with firework, parades, parties, backyard barbecues, and lots and lots of food.
For the 4th of July, it’s almost a requirement to have some kind of red, white, and blue food or decoration on their table. This Frangelico Berry Trifle is my go-to Independence Day dessert. It combines Frangelico ( Hazelnut liqueur) Nutella chocolate, pound cake, fresh berries, and fresh hazelnut pastry cream. Doesn’t that sound good? It’s the perfect thing for a red, white, and blue themed table.
How are you celebrated the 4th of July this year?
If you’re outside the U.S., what national holiday do you celebrate where you are?
Whenever you need an easy dessert for a crowd, a trifle is the way to go. A trifle is a beautiful layered dessert that looks beautiful on any table. If you are short on time, you can use store-bought pound cake. However, I recommend my Frangelico Pound Cake. It’s Ahh-Mazing! It’s lighter than a traditional pound cake and has a GREAT hazelnut flavor with a hint of orange. It’s well worth the time to use this versus any store-bought thing. You can bake this while you’re making and cooling your pastry cream. Serving this trifle will give you have beautiful layered dessert that your guests will want to dive right into.
If you’re not feeding a crowd, why not make individual parfaits. Pastry cream can be frozen and thawed for when you need it. The same goes pound cake. Make both items ahead of time and freeze them for when you need them. That way you can have a tasty dessert anytime.
Yields 18 servings
20 minCook Time
1 hr, 30 Total Time
6 cups pound cake (I used my Frangelico Pound Cake), cut into 1/2" cubes
1 pound strawberries, stems removed and sliced
1 pint blueberries
1/4 cup cornstarch
2 large eggs
1/2 cup cane sugar
2 cups whole milk
1 tablespoon butter, room temperature
3 Tablespoon Frangelico liqueur, divided
1 1/2 cups heavy cream
3 Tablespoons cane sugar
1/2 cup Nutella
1 Tablespoon Frangelico
2 Tablespoons coconut oil
- Combine cornstarch, eggs, and 1/4 cup of sugar in a bowl. Whisk together until smooth.
- In a saucepan, combine milk and remaining 1/4 cup sugar. Bring to a boil over high heat.
- Temper eggs by slowly adding hot milk to them while whisking constantly.
- Return egg and milk mixture back to the saucepan. Bring it to a boil over medium heat while whisking constantly to prevent burning.
- Once mixture is the consistency of custard, continue to cook for 1 more minute.
- Remove from heat and stir in butter and 2 Tablespoons Frangelico liqueur.
- Pour into a medium bowl and press a piece of plastic wrap on the top of the custard. (This will prevent custard from forming a film while it's cooling.)
- Place custard in the refrigerator and cool completely for at least 1 hour, but overnight is best.
- In a stand mixer (or bowl for use with a hand mixer), combine heavy cream, 3 Tablespoons cane sugar, and 1 Tablespoon Frangelico.
- Using the whipping attachment, beat cream mixture until you get medium stiff peaks, about 4 minutes on high speed.
- Fold in 1/2 of the whipped cream into custard with a spatula or large wooden spoon. Repeat.
- Combine nutella, Frangelico, and coconut oil in a small bowl. Stir until sauce is liquefied enough that the chocolate can be drizzled. (Add more coconut oil if too thick.)
- Place 1/2 of the pound cakes cubes at the bottom of a 2 quart trifle dish.
- Drizzle the cake cubes with half of the Nutella sauce.
- Top chocolate with 1/2 of the pastry cream. Spread that around with a spatula. (This doesn't need to be uniform.)
- Top with 1/2 of the strawberry slices and blueberries.
- Repeat layers.
- Cover and keep chilled until ready to use.
More 4th of July Fun
A few of my fellow #Foodelicious Blogger friends gathered together to bring you more delicious recipes for your 4th of July celebration. Be sure you stop by and see what else they’ve cooked up for this July 4th Recipe Roundup.
- Special Edition 4th of July Ideas by It’s All About Life
- Red, White, and Blue – A Zabaglione Love Story by From Scratch
- Grilled Sweet Corn on the Cob by I Love My Disorganized Life
- BBQ Chicken, Pocket Radishes and Fourth of July Roundup by My Eating Clean Journey
- Grilled Beets Recipe by Joy Makin’ Mamas
- Lentil Soup by Pary Moppins
- Margaritas with a 4th of July Round Up by Mooshu Jenne
If you liked my Frangelico Berry Trifle, you may also like these: