Mixed Berry Trifle Recipe - Great British Chefs

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.

Ingredients

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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

50g of chocolate, grated

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Fine chinoise
Cake tin

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

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

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

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

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

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

Return to the stove on a low to medium heat and bring to 80˚C stirring continuously, strain and allow to cool completely

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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Mark Dodson

Mark Dodson speaks the language of comfort food with Shakespearean fluency, turning perfectly formed elements into down-to-earth (but heavenly) compositions.

Mixed berry trifle

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