Summer berry trifle recipe from Toni Patisserie & Cafes

CHICAGO (WLS) -- Summer means all kinds of fruit are in season. Since it's also the season of cook-outs and picnics, why not use some of the summer flavors for your next get-together? Toni Marie Cox, pastry chef and owner of Toni Patisserie & Cafes, came into our ABC 7 Eyewitness News studio to show us a recipe that uses berries for a summer pudding trifle.

Toni's recipes:

Berry summer pudding trifle

Ingredients:
3/4 cup raspberries
3/4 cup red currants
3/4 cup black currants
3/4 cup blackberries
3/4 cup cherries
3/4 cup of superfine granulated sugar
8 slices of brioche or white bread

Preparation:
1. In a sauce pan combine the currants, cherries and sugar
2. Cook on low heat, stirring gently until the sugar dissolves continue cooking for 5 minutes. Add the soft berries, raspberries and blackberries
3. Simmer for another 5 minutes, stirring occasionally and being careful not to break up the berries too much
4. Set the berry mixture aside to cool a little
5. Remove the crust from the slices of bread, then cut into cubes. If you prefer a layered look you can cut circles of the bread to fit into the stemware you will be using
6. The cubes can be gently folded into the berry mixture, and the mixture can be spooned into the stemware about three quarters of the way full
7. If you are layering, start with a spoonful of berries on the bottom, then a circle of bread. Spoon some of the liquid onto the bread and then a large spoonful of berries to completely cover the bread. Repeat until the glass is three quarters full
8. Divide any remaining liquid between the glasses. Cover each glass with plastic wrap and refrigerate overnight or for several hours. The liquid from the berries should completely absorb into the bread
9. Before serving, spoon on the vanilla bean creme fraiche and top with an assortment of fresh uncooked berries.

Sweetened vanilla bean creme fraiche

Ingredients:
2 cups heavy whipping cream (not ultra-pasteurized)
2 tablespoons of buttermilk
1 vanilla bean split lengthwise
1 tablespoon of powdered sugar

Preparation:
1. Combine the cream and buttermilk in a jar or other container with a tight fitting lid
2. Scrape the seeds of the vanilla bean into the cream mixture along with the bean shell
3. Place the jar in a warm spot like on top of the stove. Let it sit undisturbed for 12 hours it should start to thicken
4. Place the jar in the refrigerator to chill and continue thickening
5. Just before you are ready to serve it, add the powdered sugar and whisk to the desired thickness. For the summer pudding trifle it should be thick but still pourable.

Toni Patisserie & Cafes
65 E. Washington, Chicago
51 S. Washington, Hinsdale, Ill.