Summer Berry Trifle Recipe with Luscious Layers

Hairy Bikers recipes
From The Hairy Bikers: Mums Know Best

Ingredients

• 1 x 135g/4¾oz packet raspberry or strawberry jelly
• 170g/6oz ready-made jam-filled Swiss roll
• 5 tbsp cream sherry
• 75g/2½oz blueberries
• 100g/3½oz raspberries
• 150g/5oz strawberries, hulled and halved

For the custard

• 300ml/10½fl oz milk
• 300ml/10½fl oz double cream
• 1 vanilla pod, split, seeds scraped out
• 2 tbsp cornflour
• 2 tbsp cold water
• 4 large free-range egg yolks
• 75g/2½oz caster sugar

For the topping

• 10g/½oz flaked almonds
• 300ml/10½fl oz double cream

Method

1. Prepare the jelly following the packet directions but do not refrigerate it to set yet.

2. Slice the Swiss roll into 12 even pieces. Line the base and partway up the sides of a glass trifle bowl with the slices, and place any remaining pieces in the centre.

3. Drizzle the cream sherry over the sponge and let it soak in for a few minutes. Scatter the blueberries, raspberries and halved strawberries over the sponge, then pour the prepared jelly on top. Cover with cling film and chill in the fridge for about two hours to set.

4. While the jelly sets, make the custard. Pour the milk and 300ml double cream into a medium heavy-based pan. Add the split vanilla pod and scraped seeds, then heat gently to the boil. Remove from the heat and leave to infuse for 15 minutes, then discard the pod.

5. Stir the cornflour into the cold water until smooth and set aside.

6. Whisk the egg yolks and caster sugar in a large bowl until pale and fluffy. Gradually whisk in the warm milk and cream mixture until blended, then return everything to the saucepan and heat over low.

7. Cook the mixture for 8–10 minutes, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon.

8. Stir the cornflour slurry again and quickly whisk it into the custard. Continue cooking for 1–2 minutes, stirring, until the custard is very thick and smooth.

9. Remove the pan from the heat and transfer the custard to a bowl set over another bowl of iced water. Cover the surface with cling film to prevent a skin forming and let it cool.

10. Once the custard has cooled, remove the cling film, give it a few stirs and gently pour it over the set jelly in the trifle dish.

11. Cover again and refrigerate for a further 30 minutes, or until the custard is lightly set.

12. For the topping, lightly toast the flaked almonds in a dry frying pan over low heat for 2–3 minutes, stirring frequently to avoid burning. Remove and cool.

13. Whip the remaining 300ml double cream until soft peaks form. Spoon the whipped cream over the custard, starting at the edges and working towards the centre. Scatter the toasted almonds on top, cover and chill until ready to serve.

14. To serve, spoon portions of the trifle into individual bowls and enjoy immediately.