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Blackberry-Cornbread Trifle

Blackberry-Cornbread Trifle with Whipped Cream and Pistachios

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Recipe Details


A trifle is one of those ridiculously easy yet impressive desserts tailor-made for warm summer nights. In this version, Chef Giuseppe layers cornbread with a quick homemade blackberry jam (made more elegant with a splash of white wine), lime-infused whipped cream, and crunchy pistachios. The not-too-sweet cornbread is the perfect medium for soaking up the sweet and tangy blackberry jam. And the striking contrast between the layers, Chef Giuseppe says, “will have you in awe.”


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Giuseppe

    By Chef Giuseppe

    Nutritional info

    • Calories 660
    • Protein 9g
    • Total Carb 77g
    • Total Fat 36g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • blackberries
      1 1/2 cup
    • lime
    • pistachios
      2 tablespoons
    • white wine
      1/4 cup
      white wine
    • granulated sugar
      1/3 cup
      granulated sugar
    • cornbread
      12 ounces
    • heavy cream
      1 container
      heavy cream
    • powdered sugar
      2 tablespoons
      powdered sugar

    What You’ll Need

    • kosher salt
    • 8" medium pot


    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Place a large bowl and whisk in the refrigerator. Rinse blackberries. If you have a zester and want to infuse your whipped cream with extra lime flavor, rinse lime and zest, then halve. Roughly chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan. 

    2. Make blackberry jam

      Make blackberry jam

      Place white wine in a medium pot and bring to a boil over high heat. Add granulated sugar, blackberries, and a pinch of salt. Reduce heat to medium high and simmer, stirring frequently, until jam has thickened slightly, 10-12 minutes. 

    3. Prepare cornbread

      Prepare cornbread

      While jam simmers, break or cut cornbread into ½-inch cubes. Once jam is thickened, remove pot from heat and stir in juice of ½ lime. Set blackberry jam aside to cool at room temperature, 5-10 minutes. Use remaining lime in a simple vinaigrette or a well-deserved cocktail.

    4. Make whipped cream

      Make whipped cream

      While jam cools, remove bowl and whisk from refrigerator, add heavy cream, powdered sugar, and lime zest (if using), and whip until thickened and soft peaks form. Chill whipped cream in refrigerator until ready to assemble trifles.

    5. Assemble trifles

      Assemble trifles

      Divide half of cornbread among 4 glasses or bowls. Dollop over half of blackberry jam, then half of whipped cream, dividing evenly. Repeat layers once more with remaining cornbread, remaining jam, and remaining whipped cream.

    6. Plate trifles

      Plate trifles

      Garnish blackberry-cornbread trifles with pistachios. Snap a few #platedpics and enjoy your sweet treat!

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