My Mum knocked up her famous summer berry trifle for a family dinner party a few weeks ago, right before she sadly broke her foot which promptly put a stop to any trifle making or baking but I wanted to share her utterly divine summer berry trifle, ideal for summer al fresco dinners or just because!
And isn’t she pretty?!
Do come link up your recipe posts too. I’m in Greece next week so there won’t be a #tastytuesdays but see you the following week!
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Now for this beauty! Enjoy!
- 1 x approx 135g strawberry jelly
- 170g Madeira cake or trifle sponges
- 3 tbsp cream sherry
- 75g blueberries
- 100g raspberries
- 150g strawberries, hulled and halved
For the custard
- 300ml whole milk
- 300ml double cream
- 1 vanilla pod, split, deseeded
- 2 tbsp cornflour
- 2 tbsp rose water
- 4 large free-range egg yolks
- 50g caster sugar
For the topping
- Handful of blueberries and strawberries
- 300ml double cream
Prepare the jelly according to the packet but don’t set in the fridge.
Place the sponge fingers or cut the Madeira cake into 12 equal slices and cover over the base and a little way up the sides of a large trifle bowl.
Put any remaining pieces in the middle of the bowl.
Pour the sherry over the sponge and let the pieces soak it up.
Scatter the berries on top of the sponge and pour the jelly over the fruit.
Cover the bowl with cling film or foil and set in the fridge for at least two hours.
For the custard, pour the milk and cream into a medium pan.
Add the vanilla pod and seeds, then gently bring to the boil.
Once at boiling point, remove from the heat and set aside. After 20 minutes (when the vanilla has infused the milk, remove and discard the pod.
Mix the cornflour with the rosewater in a small bowl until smooth then set aside.
Whisk the egg yolks and sugar in a large bowl until light and fluffy. Stir the warm milk and cream mixture into the egg and sugar mixture. Return the mixture to the saucepan and heat over a low heat, cooking for approx 10 minutes, stirring continuously, until the custard has thickened.
Give the cornflour mixture a stir, then mix quickly into the custard.
Cook for 1-2 minutes more, or until the custard is extremely thick and smooth, stirring continuously.
Remove the pan from the heat and pour the custard into a bowl.
Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled.
When the custard has cooled, remove the clingfilm and stir the custard a few times gently, then gently pour onto the set jelly.
Cover with cling film again and return the trifle to the fridge for 40 minutes minutes, or until the custard is lightly set.
For the topping, decorate with cut up berries and make a pretty pattern. Keep in the fridge until ready to eat then dish up and enjoy. Delicious!