Luxury trifle - recipe
-
Prepare
-
Serves
4 -
Skill
Medium
Ingredients
For the base
- 1 Madeira cake small
- 1 Mixed berries punnet
- 2 Gelatine leaves
- 20 ml Port
- 25 g Unrefined golden caster sugar
- 1 Berries (frozen) punnet
For the white chocolate custard
- 250 g White chocolate good quality
- 500 g Custard fresh
- 2 tsp Vanilla bean paste
For the meringue
- 200 g Unrefined golden caster sugar
- 50 ml Water
- 6 Egg white(s) (free range)
- Popping candy for decoration
Find similar in:
-
1
Choose four, equal sized glasses for serving, then slice the Madeira cake, using a round cutter to cut discs that fit each glass. Place one piece of cake in the bottom of each glass.
For this step you'll need:
- 1 Madeira cake small
-
2
Carefully place a mixture of the fresh fruit (3 – 4 berries) on top of the sponge in each glass, pushing the fruit to the sides so that you can see them through the glass.
-
3
Soak the gelatine in a bowl of cold water and set aside.
For this step you'll need:
- 2 Gelatine leaves
-
4
In a saucepan, slowly bring the port, sugar and frozen berries to the boil. Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.
For this step you'll need:
- 20ml Port
- 25g Unrefined golden caster sugar
- 1 Berries (frozen) punnet
-
5
Reheat the syrup gently and add the gelatine, stirring occasionally until combined. Using a spoon, divide syrup equally between each glass, pouring it over the fresh fruit. Refrigerate for 2 – 3 hours to set.
-
6
To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.
For this step you'll need:
- 250g White chocolate good quality
-
7
Gently fold the fresh custard into the melted chocolate adding 2 teaspoons of Vanilla Bean Paste. Spoon the custard mixture over the set jelly and then place in the fridge to set.
For this step you'll need:
- 500g Custard fresh
- 2tsp Vanilla bean paste
-
8
While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed.
For this step you'll need:
- 6 Egg white(s) (free range)
-
9
At the same time, heat the water and sugar in a saucepan until it reaches 121ºC (this can be measured using a thermometer). Carefully add the sugar syrup to the egg whites, in a steady stream, while continuing to beat. Continue to whisk until the bowl cools, you should be left with a tight, very glossy meringue.
-
10
Take the desserts out of the fridge and sprinkle with the popping candy.
For this step you'll need:
- Popping candy for decoration
-
11
Place the meringue into a piping bag with a plain nozzle. Pipe bulbs of the glossy meringue on top of the dessert.
-
12
Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
-
13
Decorate with some of the remaining fresh fruit.
For this step you'll need:
- 1 Mixed berries punnet