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.
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- ½ vanilla pod split lengthways, OR
- ½ tsp vanilla extract
- 120ml (4 fl oz) milk (½ cup)
- 2 egg yolks
- 40g (1½ oz) caster sugar/white sugar (3 tbsp + 1 tsp)
- 10 lady fingers or sponge fingers
- ½ tbsp sweet white wine or sherry
- 150ml (5 fl oz) double cream/whipping or heavy cream (⅔ cups)
- 500g (1lb 2 oz) summer fruits, such as strawberries, raspberries, black and red currants
- a splash of white wine (about ½ tablespoon)
- 28g (1 oz) unsalted, shelled pistachio nuts, or walnuts (¼ cup)
- Chill four dessert plates in the fridge.
- 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 stir 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 briefly.
- Meanwhile, cut each sponge finger in two and lay them in a shallow bowl. Drizzle over the wine or sherry.
- Whip the cream until it forms soft peaks and then stir in the cooled custard.
- 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 teaspoon of sugar and wine. 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.
- 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.
- Roughly chop the pistachio nuts or walnuts.
- Pour the custard over the sponge fingers then sprinkle the nuts on top.
- Pour the remaining purée over the fruit and serve.
Updated: August 2, 2017