Trifle recipes

I make mine from scratch, and it's a pretty big hit in the house. The only rule is that there should be some left for breakfast on the 26th.

Raspberry Trifle
Jelly:
5 leaves Gelatine · Juice of half a lemon
· 400g Raspberries
· 150 ml juice
· 70g Golden Caster Sugar

Custard:
50g caster sugar · 50g cornflour
· 1 tsp vanilla extract
· 2 large egg, plus 1 egg yolk
· 300ml milk
· 1 gelatine leaf
· 300ml whipping cream


Topping:

250g mascarpone · 250g cream
· 2 tablespoons icing sugar
· Flaked toasted almonds to decorate

Soak Gelatine leaves in a small amount of water to soften.
Put 250g Raspberries with sugar in 150 ml juice and simmer until fruit is soft. Sieve out the seeds and stir in lemon. Top up with cold water to 300ml, add softened gelatine leaves. Remove from heat to fully cool but not set.
Arrange the rest of the raspberries in the bottom of a serving bowl. Pour cooled jelly over them and refrigerate overnight.

Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
Pour the milk and cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don’t panic if the custard starts to look lumpy as it thickens, just continue to heat and whisk until the custard is thick and smooth. Add in gelatine leaf and whisk until dissolved. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. When cooled down, spoon over the set jelly mixture. Refrigerate overnight.

Whisk mascarpone and cream together with the icing sugar until soft peaks form. Spoon it over custard, sprinkle toasted almond flakes on top and serve.

Mystery Egg wrote: »

That looks stunning. Would love to try it.

Why no sponge in the base? I love a spongy base.

That's just personal preference because I hate a spongy base, but there's no reason why you couldn't add one.

Similarly with the raspberry, I think a tart fruit flavour balances the sweetness of the cream/custard but a sherry kick or another zingy fruit could work really well too. Because you've the base recipe there's the potential for flavoured custard like chocolate/ christmas spices/ caramel/ orange rather than the standard vanilla, and pick a complimentary jelly to pair with the custard - just check as there's some fruits that prevent setting.



I'm tempted to make a chocolate orange trifle now...