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