Trifle with All The Bells and Whistles
Trifle is a classic retro dessert that can be enjoyed all year around - not just at Christmas! It is a great dessert for large gatherings and can be prepared well in advance. It develops its flavour when cooled before serving and has beautiful layers of sponge, custard and fruit. If you are serving it to children, simply leave out the amaretto.
Recipe Tester Feedback: "This dessert looks so super yummy and tastes just as good! A real crowd pleaser and perfect to take to a dinner with friends." - Sarah
Contains: Gluten / Dairy / Egg
Total Preparation Time 2 hours
Cannot be frozen
- eggs - 4
- caster sugar - 140g
- vanilla - 1/2 tsp, extract
- plain flour - 120g
- baking powder - 1 tsp
- milk - 500g
- egg - 1
- caster sugar - 50g
- salt - pinch
- cornflour - 30g
- vanilla pod - 1
- vanilla - 1/2 tsp, extract
- strawberries - 350g
- double cream - 600g
- raspberry jam - 150g
- amaretto - 3 Tbsp
- amaretti biscuits - 15
- chocolate - 10g, dark
- raspberries - 20g
- Preheat the oven to 180C and line baking tray with baking paper.
- If you need to make your own caster sugar, add sugar (200g total) to the bowl and grind Speed 9 / 3 seconds. Transfer to a small bowl.
- Insert the whisk attachment. Add the eggs (4), caster sugar (120g only) and vanilla extract (1/2 tsp) to the bowl. Mix 6 minutes / 37C / Speed 4.
- Repeat, program 6 minutes / Speed 4.
- Add the flour (120g) carefully to the left and right of the whisk attachment and baking powder (1 tsp). Mix Speed 4 / 4 seconds.
- Remove whisk attachment and pour batter onto the prepared baking tray. Spread out softly until it is even. Do not handle too much as it deflates quickly.
- Bake in the oven for 20 minutes. Then remove and cover a wire cooling rack with baking paper. Sprinkle over the remaining caster sugar (20g). Take the sponge tip it upside down onto the cooling rack and remove the baking paper from the sponge. Leave to cool completely.
Note: this recipe will give you a thicker custard. If you prefer a thinner custard, reduce the quantity of corn flour by half.
- Meanwhile, pour the milk (500g), egg (1) caster sugar (50g), salt (pinch) and corn flour (30g) in the bowl. Scrape the seeds from the vanilla pod (1) and add to the bowl. Also add the empty pod (1) and vanilla extract (1/2 tsp).
- Cook 8 minutes / 90C / Reverse+Speed 3.
- Pour in a large shallow bowl to cool down, remove vanilla pod and take a piece of clingfilm to place on top of the custard. This avoids skin building up. Refrigerate until later.
- Chop the strawberries (350g) in quarters. Set aside.
- To whip the cream insert the whisk attachment. Pour the double cream (600g) in the bowl. Mix Speed 3 while constantly observing it until it is stiff. Do not let it over whisk otherwise you will end up with butter. The exact time depends on the double cream but it approximately takes 1 minute 45 seconds.
- To assemble, spread the raspberry jam (150g) over the sponge. Remove the sponge from the cooling rack and cut into 3x3cm squares.
- Fill the bottom of your trifle bowl with 1/3 of the sponge cubes. Drizzle the cubes with 1 Tbsp amaretto. Scatter over 1/3 of the strawberries on top. Crumble over 5 amaretti biscuits and spoon over 1/2 of the custard and 1/3 of the cream.
- Add the leftover 2/3 of the sponge squares, 2 Tbsp amaretto, remaining 2/3 of the strawberries, 10 amaretti biscuits crumbled over and rest of the custard. Top off with remaining cream and decorate with fresh raspberries (20g). Grate over some dark chocolate (20g).
- Chill in the fridge for at least 3 hours before serving.