Trifle is one of life’s most unappreciated and often-abused desserts. I have had some absolutely dreadful ones in my time; drenched in shudderingly sweet sherry, soggy sponge fingers disintegrated in the base with curdling packet custard. I’ve also had some delicious ones.
For me, the trick is to remember that no trifle is better than the sum of its parts. Pay attention to the provenance of its components, give them some love and what could be nicer than a heady combination of tart fruit, creamy vanilla-sodden custard and sweet sponge. For this reason I always make my own custard, and as well as using jam and jelly layers I make a raspberry syrup to add a fresh fruity hit.
Enjoy! Great for any celebration dessert.
For me, the trick is to remember that no trifle is better than the sum of its parts. Pay attention to the provenance of its components, give them some love and what could be nicer than a heady combination of tart fruit, creamy vanilla-sodden custard and sweet sponge. For this reason I always make my own custard, and as well as using jam and jelly layers I make a raspberry syrup to add a fresh fruity hit.
Enjoy! Great for any celebration dessert.
Recipe
Ingredients (makes trifle for 8):
Jelly:
135g Harley’s black cherry (or raspberry) jelly
circa. 1 pint water (follow instructions on jelly packet)
Syrup:
300g fresh raspberries
1 jar Hartley’s raspberry jam
Custard:
200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp cornflour
200g caster sugar
1 vanilla pod
Other:
Madeira cake
200ml double cream, whipped
Optional: handful fresh raspberries, finely grated dark chocolate, glace cherries to decorate
Ingredients (makes trifle for 8):
Jelly:
135g Harley’s black cherry (or raspberry) jelly
circa. 1 pint water (follow instructions on jelly packet)
Syrup:
300g fresh raspberries
1 jar Hartley’s raspberry jam
Custard:
200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp cornflour
200g caster sugar
1 vanilla pod
Other:
Madeira cake
200ml double cream, whipped
Optional: handful fresh raspberries, finely grated dark chocolate, glace cherries to decorate
Method:
1. To make the jelly: follow the packet instructions and leave to refrigerate until set.
2. To make the syrup: Add the raspberry jam and fresh raspberries to a saucepan. Put on medium heat, stirring occasionally, for ten minutes until the raspberries have melted into the jam and it has formed a fresh, sweet and sticky syrup. Leave to cool.
3. To make the custard: Put the cream and milk into a sauce pan and place over medium heat until it reaches just about boiling point (although do not let it boil). Meanwhile, place the yolks, cornflour and sugar into a large bowl. Take the vanilla and split it with a knife. Scrape out the seeds and add that to the sugar and egg mix. Also throw in the scraped out pod, for extra vanilla flavour. Whisk all together.
4. Once the milk and cream mixture is hot, gradually pour it over the sugar and egg mix, whisking consistently and quickly (otherwise the mixture can scramble!). Once mixed in, add the mix back into the saucepan and place over medium/low heat, stirring continuously until the custard is thickened and luxurious. Keep your eye out for lumps forming – if any appear give them a vigorous stir to mix them in.
5. Pour into a jug, cover with clingfilm to stop lumps forming and leave to cool.
6. To assemble the trifle: cut the Madeira cake into 1cm slices. Line the bottom of a large trifle bowl (or individual serving glasses) with a slice/s. Drizzle generously the syrup over the cake, then top with some jelly. Next, pour over some custard. Repeat this until you reach the top of the dish/s. Finish with fresh whipped cream and decorate the top with fresh raspberries (or the toppings of your choice).
7. Chill in the fridge for 2 hours until you are ready to eat. For me, it actually tastes best after more like 8 (but clingfilm the top if you’re going to leave it this long). Devour quickly and with immense joy.
A delicious and most traditional English dessert.
1. To make the jelly: follow the packet instructions and leave to refrigerate until set.
2. To make the syrup: Add the raspberry jam and fresh raspberries to a saucepan. Put on medium heat, stirring occasionally, for ten minutes until the raspberries have melted into the jam and it has formed a fresh, sweet and sticky syrup. Leave to cool.
3. To make the custard: Put the cream and milk into a sauce pan and place over medium heat until it reaches just about boiling point (although do not let it boil). Meanwhile, place the yolks, cornflour and sugar into a large bowl. Take the vanilla and split it with a knife. Scrape out the seeds and add that to the sugar and egg mix. Also throw in the scraped out pod, for extra vanilla flavour. Whisk all together.
4. Once the milk and cream mixture is hot, gradually pour it over the sugar and egg mix, whisking consistently and quickly (otherwise the mixture can scramble!). Once mixed in, add the mix back into the saucepan and place over medium/low heat, stirring continuously until the custard is thickened and luxurious. Keep your eye out for lumps forming – if any appear give them a vigorous stir to mix them in.
5. Pour into a jug, cover with clingfilm to stop lumps forming and leave to cool.
6. To assemble the trifle: cut the Madeira cake into 1cm slices. Line the bottom of a large trifle bowl (or individual serving glasses) with a slice/s. Drizzle generously the syrup over the cake, then top with some jelly. Next, pour over some custard. Repeat this until you reach the top of the dish/s. Finish with fresh whipped cream and decorate the top with fresh raspberries (or the toppings of your choice).
7. Chill in the fridge for 2 hours until you are ready to eat. For me, it actually tastes best after more like 8 (but clingfilm the top if you’re going to leave it this long). Devour quickly and with immense joy.
A delicious and most traditional English dessert.
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