Blackberry trifle and pistachio sponge


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Pistachio sponge

  • 175g of unsalted butter, softened
  • 175g of caster sugar
  • 175g of self-raising flour
  • 5g of baking powder
  • 2 tsp pistachio paste
  • 1 vanilla pod
  • 3 free-range eggs

To plate

  • 150ml of double cream, whipped to soft peaks
Bring the white wine and water up to the boil and add the sugar. Once all the sugar has dissolved, take off the heat and add the gelatine
  • 165ml of dry white wine
  • 200ml of water
  • 300g of caster sugar
  • 3 gelatine leaves
As soon as the gelatine has dissolved, add the blackberry purée and pass through a fine sieve
Pour into your glass dishes. Cut the blackberries in half lengthways and share them equally between the five glass dishes. Carefully place the jelly in the fridge to set
Heat the oven to 180°C/Gas mark 4. Line a 30cm rectangle baking tray (with at least 2cm sides) with greaseproof paper. On a high speed, cream the butter and sugar in electric mixer until white
  • 175g of unsalted butter
  • 175g of caster sugar
Split the vanilla pod open and scrape out the seeds. Slow the machine down to its lowest speed and add the pistachio, self-raising flour, baking powder, eggs and vanilla seeds
As soon as the ingredients are incorporated, turn the machine off and check the texture. If the mix is really stiff, add a little milk to loosen it up; it wants to hold its own weight
Pour the mix into the lined tray and place in the oven for 25 minutes or until it’s cooked. Check this with a cocktail stick; it should come out dry. Leave to cool
Once cooled, remove from the tray and cut into cubes, around 2.5cm in size. Store in an airtight container until needed
Take the jelly out of the fridge, and using a piping bag, pipe the whipped cream on top of the jelly in little peaks from the outside to the centre of the jelly
  • 150ml of double cream
Repeat this on all of the jellys and then, on top of the cream, arrange 4-5 cubes of well-spaced pistachio sponge. Loosely close the lid and serve
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