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Mixed Berry Trifle

Posted by John Reed on 15th March 2019


Ingredients – Makes for approx 6 – 8 people

Sponge

2 x Egg whites
30g/3tbsp x Sugar
2 x Egg yolks
30g/1/4 cup x Plain flour
10g/ 1 tbsp x Unsalted butter (melted)
1 tsp x Vanilla extract
(optional) 4 tbsp x Sherry

Jelly & Mixed berries

500g/1.1lbs x Mixed berries fresh/frozen
100g/1/2 cups x Caster sugar
600ml/2 1/2 cups x Water
50g/1/2 cup x Sugar
5 x Platinum Gelatin leaves or 9g x Nox powdered gelatin

Custard

700ml/3 Cups x Milk
2 tsp x Vanilla extract
3 x Egg yolks
1 x Egg
25g/1/4 cup x Plain flour
25g/1/4 cup x Corn starch
80g/1/2 Cup x Sugar

Cream

500ml/ 2 Cups x Heavy cream
86g/ 3/4 cups x Powdered sugar
1 tsp x Vanilla extract

Toppings (optional)

50g/1.75oz x Dark chocolate
50g/1.75oz x Fresh berries
1 x Graham cracker/cookie

Equipment

Large trifle bowl (21.5cm/8.5inches Tall x 20.32cm/8inches wide x 11.43cm/4.5inches depth)
Sauce pans
Baking trays
Whisks
Electric whisk
Measuring scales
Mixing bowls
Spatulas/wooden spoons
Piping bags
Star nosel
Measuring jug
Baking parchment
Cling film

Method

1) Pre heat the oven to 180c/350f. Melt the butter into a small saucepan or microwave, then set aside. In a large mixing bowl, whisk the egg whites slowly adding the sugar bit by bit until stiff and shiny. Gently whisk in the egg yolks and sift in the flour while folding the flour through the mix carefully.Add the vanilla and the melted butter carefully folding into the mix. Line a tray with baking parchment and carefully pour the mixture onto the tray. Place into the oven for 5 – 7 minutes until the sponge springs back. Take out of the oven and allow to cool before slicing into fingers.

2) Place the sponge fingers at the bottom of the trifle dish and soak with the sherry if you are using it.

3) Soak the gelatin leaves in cold water or if you’re using powder weigh out with the sugar. Place the mixed berries into a large sauce pan with the water. Place onto a high heat and bring up to a boil. Once boiling take off the heat and strain the water off into a measuring jug, keeping the berries in the other pan. Make sure you have 600ml of berry juice. Weigh out the 50g sugar and whisk into the hot liquid. Squeeze out the excess water from the gelatin and whisk into the hot liquid. Allow to cool and set aside.

4) Weigh out the other 50g sugar and place into the pan with the mixed berries. Place back onto a medium heat to cook for 15 minutes, until the liquid has evaporated. Allow to cool and place on top of the sponge fingers. Pour the jelly over the top carefully. Once the jelly has totally cooled, place into the fridge to set for about 1 – 2 hours.

5) Pour the milk into a medium size saucepan with the vanilla. Place onto a medium heat and bring up to a simmer. In a mixing bowl weigh out the rest of the ingredients and whisk until pale. Once the milk has come up to a simmer, take off the heat and add a small amount of the milk into the egg mix. Whisk and pour in the rest until it has incorporated. Pour back into the pan and place back onto a medium heat whisking for 5 – 7 minutes to cook out the eggs and thicken the custard. Pour the custard into a tray and line with cling film to avoid a skin. Once cool, gently place over the jelly and put back into the fridge.

6) In a mixing bowl, whisk up the cream with the rest of the ingredients until stiff. Grab a piping bag and put the star nosel at the bottom. Scoop the cream into the piping bag and decorate the top of the trifle with the cream. Finish the trifle off the shavings of chocolate, graham cracker crushed over the top and the fresh berries.

Check out the video below for more guidance!

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