Raspberry trifle
Rich, unctuous syllabub and custard combine with the sharpness of the jelly and soft, yielding sponge. Making trifle is very satisfying: perhaps it's the challenge of getting each part perfect. This can be made ahead and left in the fridge. It's a spectacular end to a dinner party.
Ingredients
- 300g sponge cake, cut into 2cm cubes
- 3 tbsp caster sugar
- 2 tbsp raspberry liqueur or any berry liqueur, or sherry
- 400g raspberries, plus a few extra to decorate
- ½ gelatine leaf
- 4 egg yolks
- 1 dssp caster sugar
- 1 tsp cornflour
- 300ml single cream
- 4 drops vanilla extract
- 100ml sherry
- 50ml brandy
- grated zest and juice of 2 lemons
- 75g caster sugar
- ½ tsp fresh nutmeg, grated
- 350ml double cream
- a few toasted flaked almonds, to decorate
Method
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Step 1
Scatter the cubes of sponge cake over the bottom of a trifle bowl. Put 2 tablespoons of the sugar in a small pan with 2 tablespoons of water and heat gently until the sugar has dissolved. Remove from the heat and stir in the liqueur. Pour this mixture over the cake to soak it.
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Step 2
Put 250g of the raspberries in a pan with the remaining tablespoon of sugar and 1 tablespoon of water and heat until the mixture starts to bubble and the juices run. Liquidise in a blender or food processor and then strain through a sieve.
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Step 3
Soak the gelatine in a little cold water for about 5 minutes, until soft, then remove from the water and squeeze out the excess. Add the gelatine to the hot raspberry purée and stir until dissolved.
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Step 4
Pour the mixture over the sponge cake while still warm. Sprinkle with the rest of the raspberries and then chill.
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Step 5
Meanwhile, make the custard. In a bowl, mix the egg yolks with the sugar and cornflour. Put the cream in a pan with the vanilla and heat until it is about to boil. Pour it over the egg yolk mixture, stirring well, then return it to the pan.
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Step 6
Cook over a low heat, stirring constantly, until thickened - don't let it boil or it will curdle. Strain the custard into a bowl, allow to cool a little, then pour it over the raspberry layer and chill well.
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Step 7
To make the syllabub, put the remaining ingredients, apart from the almonds, in a large bowl and whip until soft peaks are formed. Top the trifle with the syllabub and decorate with toasted flaked almonds and raspberries.