Red Berry Trifle

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perfect dessert for a party...after reading the reviews i was a bit hesitant to try it so i decided to halve the recipe but it turned out great......the cognac cream was to die for,i dont know why some reviewers had problem thickenening it,but yes i had to cook it on low heat for 15 mins to reach the right consistency u hav to be a little patient........i used store bought pound cake,substituted apricot juice for the cognac and used pineapple strawberries and pomegranate

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I really recommend this if you want to make a beautiful dessert for a lot of people that will command a lot of attention. The presentation is one of the best presented desserts I've seen on the food network website and I've reviewed over 300+ recipes on this site.

The cognac cream is to die for. Better then any pastry cream you'd find at any bakery.

This dish comes out beautifully, truly a showstopper. I made it for Christmas and put it on a table in the corner of the room with all the other desserts I made and it drew so many compliments from the guess.

It does take a lot of work!!!!!! But the presentation and taste pay off. It's like a super decadent strawberry shortcake. And its perfect for feeding a lot of people! The trifle bowl is huge.

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OMG, the Cognac Cream is absolutely one of the best things I have ever tasted! Let alone made myself! It was obviously the most finicky part of this recipe, but it did all come together pretty easily in the end. Like other reviewers said, the cream did have some issues thickening. But I just increased the heat for a bit until it started to clump in places and then immediately turned it back to low and stirred vigorously. After all was said and done, it took about 15 minutes. Then just put it through a sieve and like Ina said, you have this gorgeous, thick, incredible cream. TO DIE FOR!

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this is a very good recepies

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I could not get the cream to thicken. There needs to be some adjustment to this recipe. I was so excited to make it for Christmas dinner and it flopped. I don't have a clue why it did not thicken. I measured everything perfectly. I will try making the cream again and add more cornstarch and see if this helps. Very disappointed. C'est la vie!

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I followed the instructions exactly but THE CREAM NEVER SET. I stirred it for an hour. Literally 1 HOUR. Finally I added an extra tablespoon of cornstarch. It finally thickened slightly but tasted horrible. Like cornstarch. And I usually love your recipes so much, Ina...

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I made this trifle for a holiday brunch. It came out beautifully! The creme anglaise, because of the cornstarch, thickened almost immediately after putting it on the heat - not even close to five minutes. I used store bought pound cake, no alcohol, and a mixture of strawberries, raspberries, blueberries, and black berries in alternate red and blue layers. It was really a showpiece when completed. Everyone loved it! Once again, Ina pulls through with a terrific recipe! For those who had thickening issues, make sure your egg yolks are at room temperature, blend the yolks and sugar the full five minutes, blend in the cornstarch thoroughly and also blend the hot milk well with the egg mixture. Come to think of it, this might have been why my mixture thickened so quickly. I did let it mix for a few extra seconds after all the milk had been added to the eggs. Perhaps that helped to "activate" the thickening powers of the cornstarch.

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Made this at the holidays last year with great success!

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cant wait to make this one!!

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So this is delicious, but what a pain! The cake turned out great & there I stood stirring and stirring the cream & after 30 min. I got some scrambled eggs on the bottom and milk on top. I was making it for a high-end dessert auction so was not pleased that it was tanking. I went and got another doz eggs and tried again. I added some extra cornstarch and did everything faster and hotter. I whisked the entire time and at the 12 min. mark I was about to scrap it and start chugging the cognac when it finally started to thicken. I whisked like a madwoman for another 10 min. and finally got custard. (I added twice the vanilla and cognac because it needed more punch It tastes great, but beware- it'll try and ruin your day! I'm in a higher altitude and that could have effected the time and heat requirements. Overall great result but a waste of time, stress and 10 egg yolks and 3 cups of milk (on the bright side I'll be having egg white omelets for a month!