Saturday, 17 December 2011

Summer berry trifle

This was pretty fantastic, but it does take quite a bit of faffing about in the kitchen.

Start off by making a sponge cake. I don't remember the exact recipe, but I had to make about a quarter of the size, because I was only cooking for me and husband, not for 10-12 people like the recipe suggested.

While that's baking, jelly and syrup the fruit. Basically, a little bit of water and sugar boiled up in a saucepan. Add some gelatine, then toss the fruit about in it. I used strawberries and raspberries.

REMEMBER TO PUT THE FROZEN RASPBERRIES BACK IN THE FREEZER. I put them in the fridge for some obscure reason, and will now be hunting for raspberry recipes so I can use them up.



Cut the sponge cake into cubes. Pop them in the bottom of two large wine glasses. Well, if you're trying to be fancy, like I was. Else, I suppose a bowl would do. ;)

Sprinkle with sherry. Nom.

Let it soak in for a bit. Then put half the fruit on top of that. Pour a layer of custard over the fruit. (I made it homemade, but I guess you could use a premade one, if you were so inclined.) Another layer of fruit, another layer of custard, then top with whipped cream.

Remember that sweetening whipped cream is a TRAVESTY. Don't do it. I'm not kidding.

Eat. Enjoy. NOM.

It was really awesome. I was expecting it to be really rich, but it turned out gorgeous. Probably because I didn't sweeten the cream! Or the custard, for that matter. So the only real sweetness was the fruit and the sherry.

Gorgeous. If fiddly.

Me: NOM yes thumbs up.
Husband: Thumbs up.

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