Summer berry trifle

Directions

Pastry Cream 

1. In a heavy medium pot, combine the milk and one-quarter cup of the sugar and bring to a simmer over medium heat, for two to three minutes.
2. In a medium heat-resistant bowl, whisk together the remaining one-third of a cup of sugar and the cornstarch to remove any lumps from the cornstarch. Add the egg yolks and whole egg to the mixture, whisking to a smooth consistency. Roll a clean kitchen towel into a tube and place it in a circle on the countertop. Place the bowl inside this nest to keep it in place.
3. When the milk comes to a simmer, carefully pour it into the bowl in a steady, slow stream while mixing vigorously with a whisk to prevent overheating the eggs. After you have tempered the mixture, pour it back into the pot and bring it to a boil over medium-high heat, stirring constantly so that the eggs do not curdle or scorch on the bottom. When the mixture comes to a boil and thickens with fierce bubbles rising to the top, reduce the heat to medium-low and cook out the cornstarch, stirring constantly, for one minute.
4. Remove from the heat and stir in the butter, vanilla paste and extract, and salt, mixing until the butter is completely melted and the pastry cream is smooth. Pour into a heat-resistant container and place a piece of plastic wrap directly on the surface to prevent skin from forming. Refrigerate in an airtight container for four to six hours to thicken before use.

Vanilla Cake 

1. Preheat the oven to 350°F (180°C). Grease a 9- × 13-inch cake pan with canola oil cooking spray. Line the bottom with a parchment paper rectangle. If using cake trimmings (instead of vanilla cake batter), skip step 3.
2. Sift the flour, baking powder, and salt into a medium bowl and, using a whisk, blend until thoroughly combined.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine the canola oil, sugar, eggs, and vanilla extract and paste. Whip on high speed until the mixture is pale in colour and has reached the ribbon stage, 12 to 15 minutes. You will know the mixture has reached the ribbon stage when you lift the whisk and the mixture drops back into the bowl in long ribbons.
4. Add half of the dry ingredients to the wet ingredients and whip on medium speed until almost fully incorporated, less than one minute. Scrape down the sides and bottom of the bowl. Add the buttermilk and whip on medium-high speed just until combined. Scrape down the sides and bottom of the bowl.
5. Add the remaining dry ingredients and whip just until combined. Scrape down the sides and bottom of the bowl. Whip a final time on medium-high speed until smooth, about one minute. Do not overmix, as doing so may deflate the air bubbles.
6. Bake the cake: Pour the vanilla cake batter into the prepared pan and, using a small offset palette knife, smooth out the top. Bake for 30 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the cake to cool in the pan on a wire rack for 20 minutes. Remove the cake from the pan, leaving the parchment paper on the bottom, and cool completely on the wire rack.
7. Tear the cooled vanilla cake with your hands or, using a serrated knife, cut the cake into 1-inch square pieces. Transfer to a medium bowl and set aside.

Strawberry Compote 

1. Place strawberries, granulated sugar, and lemon juice in a heavy medium pot over medium-high heat. Using a wooden spoon, stir together to coat the strawberries evenly in the sugar and lemon juice. Stir occasionally, breaking up any larger berries with the spoon, until the mixture comes to a boil, and then reduce the heat to low. Keep the mixture at a low rolling boil, stirring occasionally, for 15 to 20 minutes until the strawberries start to soften and lose their shape. You will notice that the juices evaporate and thicken.
2. Depending on your desired final thickness, you can simmer the compote for up to 30 minutes. The compote will thicken more as it cools. Remove from the heat and allow to cool completely.

Mixed Berry Compote

1. Place berries, granulated sugar, and lemon juice in a heavy medium pot over medium-high heat. Using a wooden spoon, stir together to coat the berries evenly in the sugar and lemon juice. Stir occasionally, breaking up any larger berries with the spoon, until the mixture comes to a boil, and then reduce the heat to low. Keep the mixture at a low rolling boil, stirring occasionally, for 15 to 20 minutes until the berries start to soften and lose their shape. You will notice that the juices evaporate and thicken.
2. Depending on your desired final thickness, you can simmer the compote for up to 30 minutes. The compote will thicken more as it cools. Remove from the heat and allow to cool completely.

Strawberry Simple Syrup 

1. In a small bowl, mix the reserved one-quarter cup of strawberry compote into the simple syrup. Set aside

Whipped Cream

1. Pour the cream, icing sugar, and vanilla into the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed. The cream will start to get frothy and begin to thicken after two to three minutes. Increase the speed to high and whip for another 30 seconds to one minute, or until the cream looks fluffy and the whisk leaves deep markings in the whipped cream

Assembly 

1. Refresh the pastry cream: In the bowl of a stand mixer fitted with the paddle attachment, beat the pastry cream on medium speed to return it to a smooth consistency, about two minutes. Set aside.
2. Layer half of the cake pieces in the bottom of a large glass bowl or trifle dish and build them about halfway up the bowl. You want to cover the bottom completely. Using your hands, lightly push down on the cake to create a packed layer, limiting any air pockets or empty spaces. Using a spoon or pastry brush, cover the entire surface of the cake pieces with half a cup of the strawberry simple syrup, making sure they are well moistened.
3. Spoon half of the pastry cream over the moistened cake pieces, creating an even layer, then spoon heaping tablespoons of strawberry compote and mixed berry compote over the pastry cream, creating pockets of each colour. Check to see how the colours look through the sides of the bowl while assembling to ensure that you’re happy with the look.
4. Place the remaining cake pieces on top of the compotes. Using your hands, gently pack the cake down slightly. Drizzle or brush the cake with the remaining strawberry simple syrup, followed by the remaining pastry cream.
5. To finish, spoon enough freshly whipped cream to cover the trifle completely. Using an offset palette knife and with even pressure, gently press down and smooth the whipped cream flat and even with the rim around the dish. This seals the trifle and allows all the flavours to mingle undisturbed. Clean the outside of the rim and bowl with a clean kitchen towel. Dollop the remaining whipped cream on top or pipe decorative rosettes as a border around the outside edge of the trifle, using a 12-inch piping bag fitted with a No. 824 star tip. Arrange the raspberries, blueberries, and blackberries on top of the whipped cream. Serve and enjoy!