Berry and Cream Fourth of July Dessert

Red, white and blue dessert that will bring a festive, creamy and fresh touch to your table this holiday weekend

*Scroll to the end for printable recipe card

Ready to celebrate?!?
I sure am. 
Flip flops and bikini on. Grill fired up. And cocktail in hand. 
Ohhh, I do love summer :)

Remember my posts for grilled chicken/zucchini rolls on a skewer and my berry sparkler cocktail?!? Those are perfect choices for your weekend menu. The only thing that's missing now is an easy-to-bake, Fourth of July-inspired dessert. So here it is, and all for you. 
Say hello to this beautiful and crazy delicious berry cup!

This dessert is ready in a breeze, and you don't have to be a professional pastry chef to pull it off. These cups are a simple and delicious combination of delicate custard cream (made from scratch), sweet pieces of meringues (store bought), and lots of super sweet, fresh berries (thank you nature!).

You can easily double up the ingredients and prepare a lot more of these cups. And, you can always use smaller cups for smaller servings. Just make sure to have enough for everybody at your table. For all the custard-holics, berry lovers, and whipped cream addicts that will show up at your party...There's a lot of us out there :)

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Note: I used store bought vanilla meringues for the middle part. But you can also make your own. Here is a recipe for you. 

It's best to serve this dessert right away, so the meringues don't lose their crunchiness. Still delicious, but not the same. 
You can also substitute the meringues with vanilla wafers, ladyfingers or similar cookies. Or pieces of sponge cake, and turn this into a trifle cup.

Have an amazing weekend :)

Printable Recipe

This recipe first appeared on Cooking with Manuela in July 2016.

INGREDIENTS:

YIELD: 2 cups

1. • 10 fl oz (300 ml) of milk
   • 2 egg yolks
   • 1 teaspoon of vanilla extract
   • 1/3 cups (65 gr) of sugar
   • 2 tablespoons (20 gr) of corn starch
   • 4 oz ( 120 ml) of whipping cream
   • 1 tablespoon of powdered sugar
   • about 10 blueberries
   • about 20  raspberries
   • about 4 large strawberries
   • 2 vanilla meringues

PREPARATION:

1. Prepare the custard: In a small pan, warm up the milk until really hot, not boiling. You can also do this in the microwave.

In another medium size pan, whisk the egg yolks with the sugar, the vanilla extract and the corn starch until smooth and fluffy.

Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.

Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness. Pour the cream in a glass bowl and let it cook down. Refrigerate for at least one hour.

2. Once the custard cream has been chilled, whip the whipping cream. Add one tablespoon of powdered sugar and whip some more.

Add about half of the whipped cream to the custard cream. Fold it in with a spoon.

3. Add some of the cream to your glass bowl. Crush one meringue and add it on top of the cream. 

4. Slice two strawberries, and decorate the edge of the bowl with the slices. Add the rest of the strawberries in the middle.

5. Top with more cream and decorate with the blueberries, raspberries and the remaining of the whipped cream.

Make two. Serve immediately or store in the refrigerator for up to one day.
Enjoy :)

RECIPE CARD: Berry and Cream Fourth of July dessert

Yield: 2

Author: Manuela Mazzocco

Berry and Cream Fourth of July Dessert

Red, white and blue dessert that will bring a festive, creamy and fresh touch to your table this holiday weekend

Prep time: 20 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 10 fl oz (300 ml) of milk
• 2 egg yolks
• 1 teaspoon of vanilla extract
• 1/3 cups (65 gr) of sugar
• 2 tablespoons (20 gr) of corn starch
• 4 oz ( 120 ml) of whipping cream
• 1 tablespoon of powdered sugar
• about 10 blueberries
• about 20 raspberries
• about 4 large strawberries
• 2 vanilla meringues

Instructions

1. Prepare the custard: In a small pan, warm up the milk until really hot, not boiling. You can also do this in the microwave.
2. In another medium size pan, whisk the egg yolks with the sugar, the vanilla extract and the corn starch until smooth and fluffy.
3. Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.
4. Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness. 
5. Pour the cream in a glass bowl and let it cook down. Refrigerate for at least one hour.
6. Once the custard cream has been chilled, whip the whipping cream. Add one tablespoon of powdered sugar and whip some more.
7. Add about half of the whipped cream to the custard cream. Fold it in with a spoon.
8. Add some of the cream to your glass bowl. Crush one meringue and add it on top of the cream.
9. Slice two strawberries, and decorate the edge of the bowl with the slices. Add the rest of the strawberries in the middle.
10. Top with more cream and decorate with the blueberries, raspberries and the remaining of the whipped cream.
11. Make two. Serve immediately or store in the refrigerator for up to one day.

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