Luxury English trifle
Luxury English trifle, for Mother's Day 12th May is Mother's Day again, so this week I'm giving you a recipe for a delicious and special dessert, "Trifle." This festive layered dessert of cake, cream, and fruit looks stunning in a large glass bowl, but if you don't have one, large wine glasses work beautifully too. Dessert
6 people
45 minutes Ingredients: Fruit layer 150 millilitres water 80 grams sugar 2 star anise 1 vanilla pod cinnamon stick 500 grams mixed red fruit (frozen from the supermarket is fine too) 200 grams plain cake, homemade or from the baker Custard layer 800 ml double cream 1 vanilla pod 7 egg yolks 100 grams sugar Whipped cream layer 500 ml whipping cream 30 grams icing sugar 50 grams red fruit for garnish Method The fruit: 1. In a saucepan, heat the water with sugar, star anise, seeds from the vanilla pod and the pod itself, and the cinnamon stick. Bring to the boil and let it simmer gently for at least 30 minutes, so the flavours infuse well into the syrup. 2. Strain the syrup and pour it immediately over the red fruit. Let it sit. Then let the fruit drain in a colander.
3. Cut the cake into small cubes and mix with the drained fruit.
The custard:
1. Scrape the seeds from the vanilla pod and heat them together with the pod and the double cream in a pan. Let it simmer gently, so the flavours infuse well. 2. Make a paste with the egg yolks, sugar, and cornflour. 3. Pour the hot double cream through a sieve over the paste in a new pan, while stirring well. 5. Place the pan on the heat and stir gently with a flat metal spatula until it thickens. Do not let the egg curdle, so do not let it boil, just bring it close to the boil.
6. Let the custard cool.
7. Whip the cream with the icing sugar. Create beautiful layers in a large glass bowl or in large wine glasses.
Layer of fruit cake mixture
Layer of custard
Layer of fruit cake mixture Repeat until finished.
Use the whipped cream for the top layer with a few berries for garnish. Enjoy!
By: Marleen
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