4 cups mixed winter berries, such as raspberries, blackberries, and blueberries
1 cup granulated sugar, divided for different layers
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 cup white grape juice
2 cups whole milk
4 large egg yolks
2 teaspoons alcohol-free vanilla extract
2 cups heavy whipping cream
3 large egg whites
1/2 teaspoon cream of tartar
Instructions
In a medium saucepan, combine the mixed berries, half a cup of sugar, lemon juice, and cornstarch. Cook over medium heat for about 8 to 10 minutes, stirring occasionally, until the berries have broken down and the liquid has thickened into a glossy sauce. Remove from the heat and let it cool completely before using.
Whisk the egg yolks and a quarter cup of sugar in a bowl until pale. In a separate pan, heat the milk until it just begins to simmer. Slowly pour the warm milk into the egg mixture while whisking constantly to prevent curdling. Return the mixture to the pan and cook over low heat until it thickens enough to coat the back of a spoon. Stir in the alcohol-free vanilla extract and set aside to cool.
In a large chilled bowl, beat the heavy whipping cream until stiff peaks form. Be careful not to over-mix, or the cream will turn to butter. Fold half of this whipped cream into your cooled custard to create a lighter, mousse-like texture for the filling.
Place half of the cake cubes at the bottom of a large glass trifle bowl. Drizzle half of the white grape juice over the cake to add moisture. Spread half of the berry compote over the cake, followed by half of the custard mixture. Repeat the layers one more time, ending with a smooth layer of the remaining whipped cream on top.
In a clean glass bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining quarter cup of sugar, one tablespoon at a time, while continuing to beat on high speed. Keep whisking until the meringue is stiff, glossy, and holds its shape perfectly.
Spoon the meringue over the top of the trifle, creating decorative peaks with the back of a spoon. Use a kitchen torch to gently brown the edges of the meringue until it looks like toasted marshmallows. Refrigerate for at least two hours before serving to allow the flavors to meld.
