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Mixed berry trifle

Mixed berry trifle

Mixed berry trifle

PT1H30M

Why not try?

1
Preheat the oven to 170˚C/gas mark 3. Start with the sponge by greasing and lining 1 x 18cm/7in cake tins with baking paper - making sure the butter is soft, cream with sugar. Add the eggs one at a time, followed by the vanilla
  • 225g of butter
  • 225g of caster sugar
  • 1 tsp vanilla essence
  • 4 eggs
2
Slowly sift and fold in the flour and baking powder until just combined. Pour the cake mixture into the tin and bake for 30-40 minutes until golden brown and the cake is coming away from the tin
  • 225g of plain flour
  • 1/2 tsp baking powder
3
Remove from the oven and allow to cool. While still a little warm, remove from the tin and remove the lining, cool completely and cut into 1.5cm cubes
4
Fo the mixed berry jelly, soak the gelatine leaves in cold water and set aside. Place the berries, wine, sugar and vanilla into a large saucepan and bring to the boil. Remove from the heat, add the strained gelatine and stir thoroughly
  • 750g of mixed summer berries
  • 350ml of sweet wine
  • 350g of sugar
  • 6 gelatine leaves
  • 1 tsp vanilla essence
5
Using a martini glass, add four cubes of the sponge and cover with the berry jelly mixture until two thirds full and leave to set
6
While the jelly is setting, move on to the creme anglaise by whisking the yolks with the sugar until pale. Bring the vanilla, milk and double cream up to the boil, remove from the heat and slowly pour into the yolk mixture while stirring
  • 200ml of double cream
  • 100ml of full-fat milk
  • 50g of caster sugar
  • 1/2 vanilla pod
  • 4 egg yolks
7
Return to the stove on a low to medium heat and bring to 80˚C stirring continuously, strain and allow to cool completely
8
To serve, pour the creme anglaise over the top of the berry jelly and garnish with a little grated chocolate
  • 50g of chocolate

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Ingredients

Metric

Imperial

Sponge

  • 225g of butter
  • 225g of caster sugar
  • 225g of plain flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla essence
  • 4 eggs

Mixed berry jelly

  • 750g of mixed summer berries, blackberries, blueberries, blackcurrants and strawberries
  • 350ml of sweet wine
  • 350g of sugar
  • 6 gelatine leaves
  • 1 tsp vanilla essence

Creme anglaise

  • 200ml of double cream
  • 100ml of full-fat milk
  • 50g of caster sugar
  • 1/2 vanilla pod
  • 4 egg yolks
  • 20g of caster sugar

Garnish

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