Winter might mean snow and ice, but all it takes is a trip to the grocery store to find the fruits of summer. For an elegant treat that will remind your guests of warmer days, try this recipe from the Oregon Raspberry & Blackberry Commission:

Raspberry/Blackberry Trifle

Serves 16

Raspberry Layer

1 1/2 cups whole frozen raspberries

3 tablespoons sugar

1-2 tablespoons raspberry or other berry liqueur

1 1/2 cups fresh or whole frozen raspberries

Blackberry Layer

1 1/2 cups whole frozen blackberries

3 tablespoons sugar

1-2 tablespoons raspberry or other berry liqueur

1 1/2 cups fresh or whole frozen blackberries

Light Custard

4 1/2 cups skim milk

5 eggs

1 cup sugar

1/3 cup cornstarch

4 teaspoons clear vanilla or

2 teaspoons almond extract

1 medium size angel food cake (about 17 ounces)

2 tablespoons raspberry or other berry liqueur

Thaw one and one-half cups of raspberries, and process in blender or food processor to make a puree. Strain through a fine sieve to remove seeds. Stir in sugar and berry liqueur. Refrigerate for later use. This may be made several days ahead. Follow same procedure for blackberry puree.

Using a double boiler, heat four cups milk until steam rises from the surface. In a separate bowl, combine eggs, remaining one-half cup milk and one cup sugar. Sift in cornstarch and whisk until well blended.

Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat for 10 to 15 minutes or until very thick and smooth. Remove from heat and stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface and allow to cool slightly.

Cut cake into one-inch to two-inch cubes. Arrange half the cake squares on the bottom of a three-quart straight-sided Trifle Bowl, including any irregular shapes. Sprinkle with one tablespoon berry liqueur, and evenly distribute raspberry puree and blackberries over cake layer. Spoon half the custard over berries. Repeat with remaining cake, liqueur, blackberry puree, blackberries and any additional fruit and custard. Cover and chill at least four hours or up to one day ahead. Garnish with additional berries and fruit in the center just before serving. -(NewsUSA)