Berry Trifle
The recipe is designed to be adaptable. If you haven’t got berries, use fresh or canned stonefruit. Prefer to use whipped cream? Go right ahead. Instead of sponge cake, use Italian ladyfingers for a trifle/summer tiramisu hybrid.
Ingredients
- 800 g fresh boysenberries or blackberries
- about ½ cup sherry and/or blackcurrant cordial
- 2 tbsp sugar
- 1 sponge cake, cut into 3cm cubes*
- 600 g vanilla custard
- 200 g mascarpone or cream, lightly whipped
- fresh cherries and chopped hazelnuts to garnish
Instructions
- Place the berries into a mixing bowl. Add the sherry or cordial and sprinkle over the sugar. Mix together to lightly bruise and soften the berries.
- Arrange 8 serving glasses on a tray. Distribute the sponge into the bottom-third of the glasses. Evenly spoon over the softened berries and juices.
- Combine the custard and mascarpone, or whipped cream, and top up each glass.
- Cover and chill for up to 3 hours, until ready to serve.
- To serve, add a few cherries to the top of each trifle and finish with a scattering of chopped hazelnuts.
Notes
*Find a recipe here for hazelnut sponge cake. Or make the sponge cake in my latest cookbook, The Homemade Table.