Wild Summer Berry Trifle
8-16Ingredients
- Sponge
- 100g butter, at room temperature, extra to grease
- 100g caster sugar
- 4 eggs
- 100g self raising flour, sifted
- Drop of vanilla extract
- Pastry cream
- 1 litre milk
- 8 egg yolks
- 280g caster sugar
- 1 vanilla pod, split in half and seeds scraped out
- 100g cornflour
- 150ml double cream
- Pinch of salt
- Jelly
- 500g raspberries
- About 600ml blueberry juice (from a carton is fine)
- 50-100g sifted icing sugar
- 10 gelatine leaves
- To finish trifle
- 100g soft amaretti biscuits, roughly broken up
- 4-6 tbsp sweet sherry
- 100g wild raspberries
- 100g raspberries
- 100g wild blueberries
- 100g blueberries
- 1.2 litres double cream
- Sugared violets, wild raspberries and wild blueberries, toasted almond slivers and icing sugar, to decorate
Method
- Sponge
- Preheat the oven to 180C (350F), Gas mark 4. To make the sponge, place the butter and sugar in a bowl and beat the mixture until it is light and fluffy.
- Add the eggs one at a time, then using a dessertspoon gently fold in the sifted flour and continue folding until all the flour is fully absorbed, then beat in the vanilla essence.
- Spoon the mixture into a parchment lined Swiss roll tin. Cook for 20-25 minutes or until well risen and golden.
- The sponge is cooked when it comes slightly away from the tin. Turn out on to a wire rack and leave to cool completely.
- Pastry cream
- To make the pastry cream, bring the milk to the boil in a heavy-based pan with the vanilla pod and seeds
- Whisk the egg yolks and sugar in a bowl until you can make a figure eight in the mixture that stays for 10 seconds.
- Whisk in the cornflour and then whisk in half of the milk until smooth. Pour back into the remaining milk in the pan and cook over a low heat until well thickened, stirring constantly.
- Pour back into a bowl, remove the vanilla pod and leave to cool completely. Smear a little butter on to the surface to prevent a skin forming.
- Jelly
- Blitz the raspberries in a food processor or liquidiser to make a puree and then pass through a fine sieve. Make up to one litre of liquid with the blueberry juice and sweeten with the icing sugar to taste.
- Soak the gelatine leaves in a bowl of water for 10 minutes. Bring the juice mixture to a gentle simmer, then squeeze out the excess liquid from the gelatine and whisk into the juice mixture until dissolved.
- Remove from the heat and pour into a bowl set over a larger bowl of ice so that it cools down quickly.
- To finish trifle
- To make up the trifle, cut the sponge into cubes and arrange in a large glass bowl with the amaretti.
- Sprinkle over enough sherry to taste and then scatter the wild and regular raspberries with the wild and regular blueberries on top.
- Pour over the cooled jelly and place in the fridge to set for at least 1 hour or overnight is best.
- Whip the cream in a bowl until soft peaks have formed. Spread the pastry cream over the set jelly of the trifle and then cover with a layer of whipped cream.
- Decorate with sugared violets, wild raspberries, wild blueberries, almond slivers and a light dusting of icing sugar.
- Serve straight to the table so that everyone can help themselves.