Desserts
British
BritishTrifle
The classic layered British trifle three ways, from a quick assembly with shop-bought basics to a sherry-soaked sponge with homemade custard, vanilla cream and fresh berries. Each tier elevates the layers and the booze.
Vegetarian
Nut-free
Contains alcohol
Ultimate version
Homemade vanilla genoise soaked in Pedro Ximenez, fresh raspberries, silky vanilla-bean custard and Chantilly cream.
Per serving£2.67
Total cost£16.00
Time1 hr 30 min
Ingredients for 6
- Genoise
- 3 eggs , for the genoise
- 90 g caster sugar
- 90 g plain flour
- To soak
- 80 ml Pedro Ximenez sherry , to soak
- Fruit
- 350 g fresh raspberries
- Custard
- 500 ml whole milk , for the custard
- 150 ml double cream , for the custard
- 1 vanilla pod , split and scraped
- 5 egg yolks
- 70 g caster sugar , for the custard
- Chantilly
- 300 ml double cream , for the Chantilly
- To finish
- 30 g dark chocolate , shaved, to finish
Method
- Make the genoise: whisk eggs and sugar over warm water to a thick ribbon, fold in sifted flour, bake at 180C fan for 20 to 25 minutes, then cool and cube.
- For the custard, heat the milk, cream and vanilla until steaming, whisk the yolks and sugar, temper in the milk, then cook gently until it coats the back of a spoon and chill.
- Layer the genoise cubes into a glass bowl and soak with the Pedro Ximenez.
- Crush a few raspberries over the sponge and scatter the rest on top.
- Pour the cooled custard over the fruit and chill until firm, about 1 hour.
- Whip the Chantilly cream to soft peaks and spoon over the custard in generous swirls.
- Finish with shaved dark chocolate and a few whole raspberries just before serving.
Equipment
- glass trifle bowl
- stand mixer
- saucepan
- sieve
The three ways, side by side
Budget
Trifle sponges, packet jelly, tinned fruit and ready-made custard, layered and chilled.
Better
Madeira sponge soaked in sherry, fresh berries and proper thick custard under whipped cream.
Ultimate
Homemade vanilla genoise soaked in Pedro Ximenez, fresh raspberries, silky vanilla-bean custard and Chantilly cream.
