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Layered fruit trifle in a glass bowl

Classic trifle

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Rating: 5 out of 5.27 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling and setting
  • More effort
  • Serves 10

Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table

Nutrition:
HighlightNutrientUnit
kcal581
fat26g
saturates14g
carbs78g
sugars60g
fibre3g
protein13g
low insalt0.77g
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Ingredients

Method

  • STEP 1

    Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.

  • STEP 2

    Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.

  • STEP 3

    Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.

  • STEP 4

    Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.

  • STEP 5

    Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.

  • STEP 6

    Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.

  • STEP 7

    Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin – this makes a barrier for the jelly.

  • STEP 8

    When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.

  • STEP 9

    Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

Goes well with

Recipe from Good Food magazine, January 2010

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Rating: 5 out of 5.27 ratings
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