Seasonal fruit trifle
December 18, 2012 at 10:16 AM
Ingredients (serves 4 - 6 - easily doubled, tripled, quadrupled etc!)
3 egg yolks
1 (570mls) pint double cream
1 oz (25g) caster sugar
1 level teaspoon cornflour
5 trifle sponges
2 fl oz (55ml) English fruit wine
12 oz local soft fruit – strawberries work really well
- Break the sponge cakes in pieces and scatter them into a large bowl.
- Prepare the fruit (if using strawberries, hull and slice them) and add around two thirds to the bowl
- Sprinkle with the fruit wine and mix it all up
- Prepare the custard by putting half the cream in a heavy-bottomed pan and heating very gently.
- Meanwhile, mix the egg yolks, sugar and cornflower together in a bowl.
- When the cream is hot, but not boiling, pour it into the bowl with the egg mixture. Stir constantly.
- Turn the heat down as low as it will go, pour the contents of the bowl back into the pan and heat VERY GENTLY until it thickens – keep stirring and don’t leave it unattended as it may scramble.
- When it has thickened, remove the custard from the heat and allow it to cool, and then pour it over the fruit and sponges.
- Whip up the remaining cream and gently spread it over the top of the custard.
- Sprinkle with the grated chocolate and the rest of the fruit and chill for around 4 hours.
The best thing about trifle is that pretty much "anything goes". We love this recipe because it calls for homemade, proper custard and works wonderfully with just about any fruit. The quantities are easily increased so it's a great recipe for when you're feeding a crowd.