Vanilla Custard & Berry Trifle

With the abundance of baked goods I bring home daily from my patisserie class, I rarely have time [or fridge space] to bake anything at home. I made petit fours in class recently and about a third of the layered cake became scrap dough, so I took it home along with some fresh creme anglaise my chef made that day in class and made a trifle.

I thickened the creme anglaise by mixing it with some fresh pastry cream, layering that between cake and some raspberries and blueberries. Some piped fresh chantilly cream and some more berries on top, and voilà, trifle! 

I do own a trifle dish, however with the limited amount of sponge cake I had to use, it seemed silly to fill a giant trifle dish only partially. I found this crystal goblet instead which does make the layers hard to see, but its unconventionality is what makes it perfect for a trifle on a whim.