Ingredients
- 185g (6½oz) trifle sponge fingers
- 3tbsp raspberry jam
- 3tbsp sweet sherry
- 300g (10oz) raspberries
- 25g (1oz) gelatine leaves
- 1 litre (1¾pt) cranberry juice
for the custard
- 1 x 284ml pot double cream
- 3 large, free-range egg yolks
- 25g (1oz) caster sugar
- 1dsp cornflour
for the topping
- 600ml (1pt) double cream
- 3tbsp sweet sherry
- 3tbsp icing sugar, plus extra to dust
- berries, to top
you will need
- 4-litre (7pt) trifle dish
Method
To make the base, place the sponge fingers in the base of the trifle dish, mix the raspberry jam with the sherry, warm slightly in the microwave and pour over the fingers. Scatter the raspberries on top.
To make the jelly, soak the gelatine leaves in cold water until soft, wring the water out, then heat the leaves very gently until just melted (don't allow to steam or bubble), stir into the cranberry juice and pour over the raspberries. Place in the fridge to set for a couple of hours.
To make the custard, heat the cream to steaming, then pour it over the egg yolks, sugar and cornflour, stir until smooth, then return to a clean pan, place back on the heat and stir constantly until thick – it should be steaming but not bubbling. Let the custard cool completely, then pour over the set jelly.
To top, whip the cream with the sherry and icing sugar until you have soft peaks, then smooth over the top of the set custard. Add the berries and dust with icing sugar. It will sit undecorated in the fridge overnight, just add the berries and sugar before serving.
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Mary Berry announces the winning Platinum Jubilee pudding - and it's a very British lemon trifle
There were 5000 entries for the competition, which was a search for a new pudding to celebrate the Queen's Platinum Jubilee next month
By Sarah Finley • Published
-
The history behind strawberries and cream - the sweet treat we can't get enough of at Wimbledon
Strawberries and cream is the ultimate summer sweet treat - but where did the tradition come from?
By Lauren Hughes • Published
-
This No7 day cream sells every 20 seconds and here’s why
Customers can’t get enough of No7s hyped moisturiser—but what’s sending beauty fans wild?
By Fiona McKim • Published