Pic of Raspberry trifle

Raspberry trifle

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Raspberry trifle

Pudding & Cake Serves 6 1h 35 min
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

Prep time: 20 min
Cooking time: 1h 15 min
  • 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.
  • 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.
  • 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.
  • Step 4

    Pour the mixture over the sponge cake while still warm. Sprinkle with the rest of the raspberries and then chill.
  • 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.
  • 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.
  • 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.