This Christmas Trifle is a perfect combination of fresh berries, jelly and cream. And it is so simple to make!
1x 450g / 14 oz Madeira cake or Pound cake store bought (Note 1)
85mlorange or other fruit flavoured liquor (like Cointreau), or apple, orange or other fruit juice (or 2 tbsp brandy)
21ggelatine powder(Note 2)
1.5litresCranberry juice, original(ie WITH sugar added, not No Added Sugar, Note 2)
2 – 3punnets strawberries, halved
1each punnet blueberries, raspberries
625mlheavy / thickened cream(or pure whipping cream)
50gwhite sugar(caster sugar ok)
1 1/2tspvanilla extract
HOMEMADE THICK CUSTARD (OR 900G 1 TUB PAULS DOUBLE THICK VANILLA CUSTARD):
750mlmilk(full or low fat)
50gcaster sugar(superfine sugar)
1tspvanilla bean paste (or extract) (Note 4)
50gcaster sugar(superfine sugar), extra
80gcornflour / corn starch
Cut cake into 3 cm / 1.2″ cubes. Cover bottom of 3.5 L / 3.5 qt trifle dish with cake (might not use all) and sprinkle with liquor or juice.
Optional extra: Scatter over 1/2 to 1 punnet halved strawberries (this is not in ingredients list).
Put half the cranberry juice into a saucepan over medium heat (3 cups / 750ml). Bring to a simmer, then turn off stove.
Meanwhile, put remaining room temperature cranberry juice into a bowl. Sprinkle gelatine all across surface (don't dump in one place). Whisk until mostly dissolved.
Pour in hot cranberry juice. Whisk until gelatin is fully dissolved. Proceed with recipe – jelly will be warm.
JELLY LAYER 1:
Pour HALF the cranberry jelly liquid carefully over the cake in the trifle dish. Refrigerate uncovered for 1.5 hours until it is partly set – still quite soft, but not watery (ie if you gently place a strawberry on it, it will stay on the surface).
Pour remaining jelly in a bowl and leave on the counter (do not refrigerate).
Meanwhile, make the custard (see below).
Remove trifle from fridge. Spoon over the custard, smooth surface, press on glass to seal (stops jelly bleed). Refrigerate for 1 hour until surface has firmed up a bit – just enough to hold the jelly (jelly is soft so custard doesn’t need to be fully set).
Put remaining jelly in the fridge at the same time (to thicken a bit, but not too much, see video, so you get a neat, clear layer of jelly – read Note 5). CHECK jelly at 30 minutes, just to ensure it's not setting too fast.
JELLY LAYER 2:
Remove trifle and jelly from fridge. Jelly should be sloppy. Carefully spoon over jelly, smooth surface. Scatter over 1 punnet halved strawberries (or half each raspberries and strawberries). Refrigerate for 3 hours+ (can leave in fridge for 48 hours, until ready to assemble).
Cream: Beat cream, sugar and vanilla until softly whipped.
Once jelly is set, just before serving, top with cream, then pile over remaining berries. Dust with icing sugar.
Serve!! PS It is imperative to ensure every servings includes a bit of every layer in the trifle
Bring milk, ¼ cup sugar and vanilla to a simmer in a large saucepan over medium heat. Do not boil.
In a large bowl, whisk together remaining ¼ cup sugar and yolks, then whisk in cornflour until smooth.
While whisking, carefully pour in about ½ cup of milk mixture. Once mixed in, slowly pour in remaining milk while whisking. Once incorporated and smooth, pour back into saucepan.
Return saucepan to stove over low heat. Whisk constantly until it becomes thick and custardy – this will happen quite quickly, about 45 seconds (ie it is liquidy when you start, then suddenly it thickens). Once thickened, remove immediately from heat – it will continue to thicken.
Pour into a bowl and cover with cling wrap, pressing onto surface. Leave on the counter until trifle is ready to layer with custard. Makes 750ml. (Note 5)
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