not-too-sweet trifle
raspberries, cake, cream & custard
in case i haven’t said it enough, i love layered desserts - i love trifle, i love tiramisu, i love a daquoise
this is the low-maintenance sister trifle to my spiced blood orange & campari trifle - you only need to bake the cake in advance and let cool, and the rest comes together in just a few minutes
it’s deliberately pulled back on the sugar to keep it from being sickly sweet, in the way a lot of old school trifles can be with the jelly, sweetened cream, and tinned fruit
this is easily made gluten free (with a gluten free cake) and/or lactose free (use zymil custard and cream or make your own)
ingredients
one 20cm round vanilla cake (prepared, cooled, and cubed in advance)
100g dry sherry
500g raspberries (frozen is ok!)
750g custard
3 tbsp water
2 tsp gelatine powder
600mL thickened cream
method
arrange one third of the cake cubes at the base of the trifle dish
sprinkle one third of the sherry over the cake
scatter over one third of the raspberries
spoon in one third of the custard, making sure to press it between the cake and right to the edges of the dish
add the water (3 tbsp) to a small microwave-safe bowl and sprinkle over the gelatine (2 tsp) and set aside for 5 minutes to hydrate
meanwhile, whip the thickened cream (600mL) to soft peaks
once the gelatine has hydrated, microwave the mixture for 20 seconds until the gelatine has dissolved
let cool slightly before pouring into the lightly whipped cream
spoon a little of the whipped cream over the custard
start again with layering cake, sherry, raspberries, custard, and cream twice more over until you’ve filled the trifle dish with a final cream layer
top with a raspberry
refrigerate until ready to serve
