xmas month 2021 - very berry trifle

Welcome to the final recipe for Xmas month 2021, a recipe for my Very Berry Trifle. Is it even Christmas if you don't serve trifle?


This trifle will feed a family and I want you to think of this as a suggestion rather than a recipe. You can choose the fruit and the flavour of the jelly and alcohol to suit your taste and the seasons. Instead of sponge cake, you could use meringues, jam rolls, sponge fingers or even macarons. If you’re serving the trifle to children you could use fruit juice, vanilla flavoured milk or sugar syrup instead of alcohol to soak the cake. If you like, you can make all the elements from scratch or you can purchase them, the choice is yours. I decided to buy a ready made sponge but made the jelly and custard from scratch. 

Trifle can't be rushed and it's best made the day before serving then decorated on the day. You need time for the jelly to set and the custard to cool. 

Remember to make start the trifle the day before you plan to serve it. Here’s the recipe for you which makes 4 litres of trifle, which is large enough to feed a crowd.  For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60 g eggs. The jelly was adapted from a Donna Hay recipe.

Very Berry Trifle 
1 quantity berry jelly, recipe below
1 8 inch unfilled double layer sponge cake
cup raspberry jam
¼ cup Marsala or sherry
500mls (2 cups) vanilla bean custard
250g punnet strawberries, halved and sprinkled with 2 tsps sugar
300 mls cream
250g mascarpone
2 tbs caster sugar
To serve 
punnets of fresh berries and a few mint leaves or shaved pistachios

Berry jelly 
3½ tsp gelatine powder
750 mls cranberry drink
½ cup caster sugar or to taste
125g frozen mixed berries
125g fresh strawberries, halved

Vanilla bean custard 
1 cup full cream milk
1 cup thickened cream
1 tsp vanilla bean paste
4 egg yolks
1 tbsp cornflour
1/3 cup caster sugar or to taste

Berry jelly 
To make the jelly, place the gelatine and ½ cup (125 ml) of the cranberry drink in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the remaining juice and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine mixture and stir to combine. Set aside to cool for an hour. Arrange the berries over the base of a 4l trifle bowl then gently pour over the jelly mixture. Refrigerate overnight or until set. The jelly will be softly set.

Vanilla bean custard 
Combine milk, cream and the vanilla bean paste in a small saucepan. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

Whisk egg yolks, cornflour and sugar in a microwave proof bowl until well combined. Pour the mixture through a sieve into the saucepan. Return mixture to the stove and cook over low heat, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle). You can also do this stage in the microwave. Cook on medium power for 3-4 minutes, whisking every minute until the custard is thick and silky smooth. Cover the surface with plastic wrap to prevent a skin forming before refrigerating. The custard will continue to thicken as it cools.

To assemble 
If you like, trim the brown edges off the cake, and cut to fit the trifle bowl. Spread a thin layer of jam over the base of the sponge then gently place the sponge round over the berry jelly layer before drizzling the top of the sponge with the Marsala. Carefully spoon the custard over the sponge then refrigerate the trifle for a few hours to allow the flavours to develop.

Just before serving, whip the cream, mascarpone and sugar until soft peaks forms. Top the trifle with a layer of sliced strawberries then cover the strawberry layer with the whipped cream. Just before serving, decorate with the fresh berries and mint leaves or chopped pistachios.

Something you can make ahead of time and feed a crowd. What's not to love? The trifle bowl is by Maxwell and Williams for work I did for Everten.
That's the last post for me for 2021. I'll be back next year with more baking and hopefully some travel as well.

Stay safe and well.
Bye for now,


No comments

Post a Comment

© DELICIOUS BITES • Theme by Maira G.