Generally I prefer trifles with a fresh fruit jelly, especially black cherries, but this is one that I do enjoy which does not contain any jelly. The sponges are moistened with a Spanish pale cream sherry; the custard is made with all cream to give an extra rich flavour to the dessert. While I prefer a pale cream sherry, you could use a sweeter sherry, if preferred.
300 ml double cream (or half cream and half crème fraîche)
3 large fresh egg yolks
1 tsp vanilla bean paste or natural vanilla extract
25 to 30 grams golden caster sugar
1/2 level tbsp cornflour
5 trifle sponges
High fruit, low sugar, high fruit raspberry or bilberry jam
50 ml Spanish pale cream sherry
230 grams fresh (or frozen) raspberries
1 level tbsp unrefined icing sugar – sifted (or to taste)
2 small ripe bananas
300 ml chilled double cream
55 grams flaked almonds, lightly toasted
55 grams, total weight … fresh raspberries and bilberries or blueberries
- Ensure the raspberries are clean then place into a bowl and sift one tablespoon of unrefined icing sugar over the berries, toss then cover with clingfilm and chill in the fridge for about 15 minutes.
- Split the trifle sponges lengthways then spread a little jam over the cut side of each. Arrange over the base of a glass trifle dish, cut side facing down.
- Sprinkle the sponges evenly with the sherry then top with the raspberries, stir to coat the sponge then cover and chill.
- Place the cream into a saucepan set over a gentle heat, warm to just below simmering point.
- Whisk the egg yolks with the vanilla, sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
- Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
- When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
- This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, allow to cool.
- Remember the custard continues to thicken while it cools.
- Prepare the bananas – trim the ends, peel and slice on the diagonal.
- Gently fold the banana slices into the custard and spoon over the trifle.
- Whisk the chilled double cream until soft peaks form, spread over the top.
- Scatter the almonds over the top and put the raspberries and bilberries, arranged in the centre of the trifle.
- Cover with clingfilm and chill overnight.