Blackberry and raspberry trifle

Blackberry and raspberry trifle

By
From
How I cook
Makes
8-10
Photographer
Jason Lowe

Distinctly old-fashioned and decadent in feel, this is a proper trifle. Luscious layers of sponge, custard, cream and fruit all meld together in this most classic of English desserts. Everything is made from scratch, but the end result is well worth the time and effort. You can cheat if you’re short of time, using a good-quality shop-bought sponge, perhaps even a tub of ready-made ‘fresh’ custard. It will still be good, but you’ll be denied the full satisfaction of making a glorious trifle.

Ingredients

Quantity Ingredient

Sponge

Quantity Ingredient
100g unsalted butter, softened, plus a little melted butter to grease
100g self-raising flour, plus extra to dust
100g caster sugar
2 organic free-range large eggs
1 teaspoon baking powder
small pinch salt
1 teaspoon vanilla extract

Custard

Quantity Ingredient
150ml double cream
300ml whole milk
8 organic free-range large egg yolks
80g caster sugar
75g plain flour
1 teaspoon vanilla extract

Fruit

Quantity Ingredient
300g blackberries
300g raspberries
150g caster sugar
1 orange, finely grated zest

To finish

Quantity Ingredient
450ml double cream
50g almonds, toasted and chopped
handful raspberries
handful blackberries
icing sugar, to dust

Method

  1. For the sponge, preheat the oven to 180°C. Line two 18cm round cake tins with baking parchment, brush the parchment and sides of the tins lightly with melted butter, then dust with a little flour.
  2. Beat the butter and sugar together, using a hand-held electric mixer, until pale and soft, then beat in the eggs one at a time. Sift the flour, baking powder and salt together over the mixture and fold in, using a large metal spoon. Finally fold in the vanilla extract.
  3. Divide the mixture between the prepared tins and bake on the middle shelf of the oven for 20 minutes, or until the cakes are springy to the touch and have shrunk back slightly from the sides of the tins. Leave in the tins for 5 minutes before turning out onto a wire rack to cool.
  4. To make the custard, pour the cream and milk into a saucepan and bring to a simmer, then remove from the heat. Beat the egg yolks, sugar and flour together in a large bowl until pale and thick, then add the vanilla extract and slowly pour in the warm, creamy milk, whisking as you do so. Return the custard to the pan and stir constantly over the lowest possible heat with a wooden spoon, until the custard begins to thicken; don’t let it boil. The custard is ready when it is thick enough to lightly coat the back of the spoon. Immediately pour into a bowl and allow to cool; it will continue to thicken as it cools.
  5. Meanwhile, tip the berries and sugar into a saucepan and cook over a medium-low heat for 5 minutes, or until the sugar has dissolved and the fruit begins to soften and bleed. Stir in the orange zest. Set aside to cool.
  6. To assemble the trifle, cut one sponge into slices and use to line the base of a large glass serving bowl, cutting smaller pieces to fill the gaps as necessary. Spoon over half the fruit, followed by half of the custard. Whip the cream until soft peaks form, then spread a layer over the custard. Repeat these layers, finishing with a top layer of cream, then sprinkle with the chopped toasted almonds. Arrange a border of fresh berries around the edge of the trifle.
  7. Leave the trifle to stand in the fridge for an hour or two before serving, dusted lightly with icing sugar.

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