Traditional fruit trifle - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the trifle sponge
- 125 g Butter (unsalted) at room temperature
- 125 g White caster sugar
- 2 Egg(s) (free range) large
- 2 tsp Almond extract
- 125 g Self-raising white flour
For the fruit layer
- 4 tbsp Strawberry jam
- 100 ml Sherry
- 1 tbsp Brandy
- 300 g Blackberries
- 300 g Raspberries
- 300 g Strawberries
- 85 g Almonds (flaked)
For the custard layer
- 280 ml Double cream
- 25 g White caster sugar
- 3 Egg yolk(s) (free range)
- 1 tsp Cornflour
For the syllabub topping
- 100 ml Sherry
- 1 tbsp Brandy
- 1 Lemon juice only
- 50 g White caster sugar
- 300 g Double cream
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1
For the sponge layer: Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and baseline an 18cm square cake tin with baking paper.
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2
Cream the butter and the sugar together in a bowl until pale and fluffy.
For this step you'll need:
- 125g Butter (unsalted) at room temperature
- 125g White caster sugar
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3
Beat in the eggs, a little at a time, and stir in the almond extract.
For this step you'll need:
- 2 Egg(s) (free range) large
- 2tsp Almond extract
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4
Fold in the flour using a large metal spoon, adding a little milk if necessary to loosen.
For this step you'll need:
- 125g Self-raising white flour
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5
Spoon the mixture into the cake tin and gently spread out with a spatula. Place in the oven for about 20 minutes until well risen and golden brown.
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6
Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
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7
Spread the jam over the sponge and cut into small squares. Use the sponge to line the base of a deep glass trifle dish.
For this step you'll need:
- 4 tbsp Strawberry jam
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8
Spoon over the sherry and brandy and leave to soak for a few minutes.
For this step you'll need:
- 100ml Sherry
- 1 tbsp Brandy
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9
Sprinkle over the fruit and flaked almonds.
For this step you'll need:
- 300g Blackberries
- 300g Raspberries
- 300g Strawberries
- 85g Almonds (flaked)
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10
For the custard layer: Blend together 25g of the sugar, egg yolks and cornflour. Heat the double cream in a small pan. When the cream is hot but not boiling add to the egg mixture and mix thoroughly.
For this step you'll need:
- 25g White caster sugar
- 3 Egg yolk(s) (free range)
- 1tsp Cornflour
- 280ml Double cream
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11
Pour back into a clean pan and heat gently, stirring continuously until the custard has thickened. Cover with parchment paper and leave to cool.
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12
When cool, spoon over the fruit layer.
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13
For the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
For this step you'll need:
- 100ml Sherry
- 1 tbsp Brandy
- 1 Lemon juice only
- 50g White caster sugar
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14
Pour in the cream. Whisk together using a wire balloon whisk until it holds its shape. Don’t over-whisk as the cream may split.
For this step you'll need:
- 300ml Double cream
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15
Spoon the syllabub over the trifle and sprinkle with additional blueberries, raspberries and toasted flaked almonds.