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Mark Dodson's sophisticated mixed berry trifle recipe is spectacular. The traditional trifle is given a lovely remake by encasing the strawberries, raspberries and other berries in a jelly. Whilst serving this summer dessert in a martini glass ensures the layers of the trifle are visible.
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
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
Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.
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Mixed berry trifle
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