Easy trifle
HB-6940 · Hand-built original · British
Frozen summer fruit is set into an apple-juice jelly over Madeira cake slices, then covered with mascarpone custard and whipped cream.
BritishDessert2 hr 30 minServes 6Gluten-freeEgg-freeLow-Sodium
Main ingredient: caster sugar
Servings:6quantities adjust to match
Ingredients
- 1lb 2oz frozen summer fruit (raspberries, blackberries, strawberries, blackcurrants and redcurrants work well)
- 2oz caster sugar, or more to taste
- 2 tbsp blackcurrant or raspberry liqueur (cassis or framboise)
- 18fl oz cloudy apple juice
- 5 sheets leaf gelatine
- 9oz Madeira cake
- 9oz mascarpone
- 18floz ready-made vanilla custard
- ½ pint whipping cream
- handful toasted almonds or hazelnuts, to serve
Method
- Cook the frozen summer fruit with the caster sugar gently until the sugar dissolves and the juices turn slightly syrupy, then set half the fruit and juice aside in a bowl with a tablespoon of the liqueur to cool.
- Add the cloudy apple juice to the fruit left in the pan, bring it to a simmer, taste and add more sugar if it needs it, then stir in the remaining liqueur off the heat.
- Soak the gelatine leaves in cold water for 5 minutes until floppy, squeeze them out and stir them into the hot fruit until completely dissolved, then cool the jelly and chill it until it is nearly set and softly wobbling.
- Slice the Madeira cake about ½ in thick, stir the jelly and layer the cake, jelly and reserved fruit with its juice in the bottom of a trifle dish about 7¾ in across.
- Whisk the mascarpone into the ready-made custard until creamy and spoon that custard layer over the fruit and sponge.
- Whip the cream to soft peaks and spoon it over the top, working from the outside inward so it does not sink into the custard.
- Chill the trifle for an hour, scatter toasted almonds or hazelnuts over it and serve it cold.
Prep: 30 min · Cook: 2 h
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).