1 pkt. sponge fingers, lady fingers or trifle sponges
4 tbsp raspberry conserve
115g (4 oz) small strawberries (about ¾ cup)
115g (4 oz) raspberries
2 tbsp sherry
120ml (4 fl oz) double cream/whipping or heavy cream (½ cup)
You will also need 4 glass dessert dishes.
Break enough of the sponges into pieces to fit the base of each dish.
Then spoon over 1 tablespoon of raspberry conserve in each dish, and level.
Wash and pat dry the fruit. Hull the strawberries and cut in half. Reserving 4 raspberries and 8 half strawberries for decoration, equally divide the rest amongst the four dishes.
Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while preparing the custard so the sherry can be absorbed by the fruit and sponge.
Make up 480ml (16 fl oz) (2 cups) of Bird’s custard, according to the directions on the packet. Pour into a small jug and cover the custard with clingfilm/plastic wrap to prevent it from forming a skin. Leave until just cold.
Spoon the custard equally into the four dishes.
Now whip the cream until soft peaks form and put a dollop on top of the custard.
Decorate the cream in each dish with two strawberry halves and a raspberry.
This is a really light trifle. Not what you normally think of as a trifle although it uses the same ingredients. It’s very refreshing for a summer dessert and looks good too.
This very light summer trifle has a selection of seasonal fruits such as strawberries, raspberries, black and red currants, tossed in a fruit purée and surrounded with little boozy sponge fingers coated in a vanilla custard.
Pour the milk in a small pan and add the vanilla pod or vanilla extract. Slowly heat on the lowest setting for 10 minutes, without boiling.
Meanwhile put the egg yolks in a small bowl and whisk in the sugar to make a paste.
Slowly stir the milk and vanilla into the egg and sugar until the mixture is smooth. Return the custard to the pan and stir, over a low heat, until it begins to thicken. Do not let it boil. You want it to thicken enough to coat the back of a spoon. Remove from the heat and cool.
Meanwhile, cut each sponge finger in half and lay in a shallow bowl. Drizzle over the wine or sherry.
Now wash and pat dry the fruits. Remove the currants from their stalks, hull and halve the strawberries. Set aside half the berries and currants, picking out the best. Put the remainder in a food processor or blender and add the wine and sugar. Purée until smooth and then, using the back of a spoon, push through a plastic sieve to remove the pulp. Once the purée is pressed through, wipe the underside of the sieve with the spoon to get all the remaining sauce.
Roughly chop the pistachio nuts or walnuts.
Whip the cream until it forms soft peaks and then fold in the cooled custard.
Now to arrange the plates. Carefully toss the reserved fruit with half the purée and spoon into the centre of each plate.
Divide the sponge fingers between the plates arranging them around the edge.
Pour the custard over half of each the sponge finger then sprinkle the nuts on top.
Pour the remaining purée over the fruit and serve.