Sweet Berry Trifle

Sweet Berry Trifle

 

A sweet trifle with frozen mixed berries to create a light dessert that goes down so easily. The sponge is soaked in a fruity, sherry syrup, topped with the summer berries, a rich creamy custard and finished with flavoured whipped cream.

 

Sweet Berry Trifle
Prepares: 8 servings
 
  • Preparation time: 30 minutes
  • Standing time: 10 minutes
  • Refrigeration time: 1 hour 50 minutes

  • Ingredients
  • 6 sponge trifles or 1 packet lady fingers
  • 4 tbsp raspberry jam
  • 340g (12 oz) frozen summer fruits/frozen mixed berries, thawed (2 cups)
  • 3 tbsp golden syrup*
  • 4 tbsp sherry

  • For the custard
  • 1 tsp vanilla extract
  • 300ml (10 fl oz) full-fat/whole milk (1¼ cups)
  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 3 egg yolks, medium (U.K.)/large (N.A.)
  • 85g (3 oz) caster sugar/white sugar (½ cup less 1 tbsp)
  • 1 tbsp cornflour/cornstarch

  • For the topping
  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 1 tbsp golden syrup*
  • 1 tbsp sherry

  • *runny honey can be substituted for golden syrup

  • Equipment
  • Large, flat-bottomed glass bowl (trifle bowl) or 8 individual flat-bottomed, glass dishes


  1. Method
  2. Slice the trifle sponges or lady fingers in half and sandwich back together with the raspberry jam. Cut the sponges into large chunks and put in the bottom of the trifle bowl, or divide between the individual dishes.

  3. Drain the fruit, reserving the juice, and layer over the sponge.

  4. Make up the reserved juice to 120ml (4 fl oz) (½ cup) with boiling water and add the golden syrup and sherry. Stir well to combine and then spoon evenly over the fruit and sponge to moisten.

  5. For the custard
  6. Pour the milk, cream and the vanilla extract into a pan and heat until bubbling around the edges. Put to one side. Next, in a large bowl, whisk together the egg yolks, caster sugar and cornflour until smooth. Then gradually whisk in the hot milk mixture. Return the custard to the pan, bring to the boil, then gently simmer for 2–3 minutes, whisking constantly, until the custard has thickened. Leave to cool for 10 minutes.

  7. Slowly pour the custard in an even layer over the fruit, then chill for 20 minutes, until the custard is cool and just beginning to set.

  8. For the topping
  9. Whip the cream with the golden syrup and sherry until it starts to hold its shape. Then spoon over the custard.

  10. Return to the fridge to chill for 1 hour 30 minutes before serving.

Updated: November 7, 2017

Summer Berry Crêpes

I love making crêpes to fill with summer fruits. They are so light and make a really impressive summer dessert.

Crêpes aren’t difficult to make. My tip is to start off with a really hot pan and then turn the heat down a little. The pan only needs to be smeared with melted butter between cooking each one. It should just glisten, not be running with the butter.

I hope you will want to try them and enjoy them too.

 

Summer Berry Crêpes

 

Thin, light, crêpes are filled with a selection of delicious summer berries, then topped with velvety, whipped cream and chocolate shavings.

 

Summer Berry Crêpes
Prepares: Makes 8, 8 inch crêpes to serve 4
 
  • Preparation time: 25 minutes
  • Standing time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) plain flour/all-purpose flour (⅔ cup + 2 tbsp)
  • pinch salt
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 240ml (8 fl oz) full fat/whole milk (1 cup)
  • 60ml (2 fl oz) water (¼ cup)
  • 55g (2 oz) butter (¼ cup, or ½ stick)

  • For the filling
  • 450g/1 lb a selection of fresh berries, such as blackberries, blueberries, raspberries, redcurrants, or strawberries
  • 240ml (8 fl oz) double/whipping or heavy cream (1 cup)
  • 28g (1 oz) plain/dark chocolate

  • Equipment
  • A heavy gauge aluminium frying pan


  1. Method
  2. Warm 5 plates in the oven.

  3. Mix the milk and water together.

  4. Sift the flour and salt into a large mixing bowl.

  5. Make a well in the centre of the flour and break in the eggs. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the edge of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Leave to rest for 20 minutes.

  6. Meanwhile, wash the berries and pat dry. Hull any strawberries, if using. Place in a bowl and set to one side.

  7. Over a shallow bowl, grate the chocolate to create chocolate shavings to be used for decoration.

  8. Then, in a large bowl, whip the cream until stiff and put to one side while making the crêpes.

  9. When the batter has stood for its 20 minutes start cooking the crêpes.

  10. First melt the butter in the pan. Spoon 2 tablespoons into the batter mixture and whisk it in. Pour the rest into a small bowl and set aside. Use a wodge of kitchen paper dipped in the melted butter to smear the pan between cooking each crepe.

  11. Get the pan really hot, then turn the heat down to a medium setting.

  12. Use about 2 tablespoons of batter for each crêpe. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, hold it so that the base is very close to the bottom of the pan in the centre and then pour it in. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with the batter. If there are any holes, just fill them in with the batter using a teaspoon. It will take less than a minute to cook. Lift the edge with a palette knife to check the underside is golden.

  13. Flip the crêpe over with the palette knife and cook the the underside until it is golden. It will cook very quickly. Then slide it out of the pan onto a piece of kitchen paper on one of the warmed plates.

  14. Continue until you have 8 crêpes, overlapping them on the plate with a sheet of kitchen paper between each one. Return the plate to the oven to keep warm.

  15. Divide the fruit between the crêpes spooning it into the middle. Fold in two sides of the crêpe over the fruit to create a cone shape.

  16. Spoon a generous dollop of cream on top of each crêpe and sprinkle with some of the chocolate shavings.

  17. Serve immediately.

Updated: September 14, 2017

Mixed Berries Oat Bran Crumble

Mixed Berries Oat Bran Crumble

 

Frozen mixed berries are thawed, then topped with an oat bran crumble which becomes crisp when cooked. A really quick fruity dessert, baked in the the oven or in the microwave.

 

Mixed Berries Oat Bran Crumble
Prepares: 4 servings
 
  • Ingredients
  • 450g/1 lb/4 cups mixed frozen berries, thawed
  • 1 tsp flour

  • For the topping
  • 100g/3½ oz/¾ cup oat bran
  • 2 tbsp brown sugar
  • 2 tbsp flour
  • 1 tbsp butter


  1. Method
  2. If using the oven method, preheat to 200°C/400°F.

  3. Carefully mix the berries with the flour and put in a baking dish or microwave safe dish.

  4. Blend together oat bran, brown sugar, flour and butter until crumbly. Spread evenly over the berries.

  5. Bake for about 8 minutes until bubbly around the edges. Or, if using a microwave, cook on high for 4–5 minutes until bubbly around edges.

  6. Grill for 1 minute until top is golden brown.

  7. Serve with frozen vanilla yogurt, ice-cream or cream.