Red White and Blue Trifle

Start by preheating your oven to 350°F (180°C). Grease and line a square baking pan this makes removing the cake so much easier later.
In a large bowl, beat together the eggs, sugar, vanilla, and salt. Keep going until the mixture becomes thick, pale, and fluffy. You’ll notice it almost triples in volume that’s exactly what you want. This step gives your sponge that light, airy texture.
Next, sift in the flour and baking powder. Gently fold everything together using a spatula. Try not to rush here slow and gentle keeps all that lovely air in the batter.
Pour the mixture into your prepared pan and bake for 20–25 minutes, until the top is lightly golden.
Let the cake cool completely (this part is important warm cake will melt your layers). Once cooled, cut it into bite-sized cubes.
Real-life tip: If your cake cracks a little or looks uneven, don’t stress. Once it’s cubed and layered, no one will ever know.

In a medium saucepan, whisk together the milk, sugar, egg yolks, and cornstarch.
Place the pan over medium heat and whisk constantly. This is one of those moments where staying nearby really helps don’t walk away, because it thickens quickly.
As it heats, the mixture will go from thin to thick and creamy. Once it starts bubbling and has a pudding-like consistency, remove it from the heat.
Stir in the vanilla sugar and butter until smooth and glossy.
To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding. Let it cool completely before assembling.
Little shortcut option: If you’re in a rush, you can use store-bought pudding. But if you have the time, homemade really does make it feel extra special.

In a chilled bowl (this helps it whip faster), add your cold heavy cream, powdered sugar, and vanilla sugar.
Beat until stiff peaks form. You want it thick enough to hold its shape, but still soft and fluffy.
Tip from experience: Don’t overbeat if it starts looking grainy, you’ve gone a bit too far. Stop as soon as it holds peaks.

Now for the fun part layering everything together.
Grab a large glass trifle bowl (or individual jars if you’re serving guests). The clear glass really shows off those beautiful layers.
Start with a layer of sponge cake cubes at the bottom.
Add a generous layer of your cooled vanilla pudding, spreading it gently over the cake.
Next, place sliced strawberries and blueberries along the sides of the bowl. This gives that gorgeous red and blue look from the outside.
Top with a layer of whipped cream.
Repeat the layers if you have room cake, pudding, fruit, whipped cream until your bowl is full.
Finish with a swirl of whipped cream on top and a handful of fresh berries for decoration.