Three ways with Trifle

Ingredients
- 500 g fresh berries
- ¼ cup icing sugar
- 1 bakery sponge cake
- 500 mls custard
- 250 mls cream lightly whipped
- Mint leaves to garnish
Method
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INDIVIDUAL TRIFLES
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1. Place 200g of the berries into a food processor with the icing sugar and blitz to combine. Strain through a sieve to remove the pips.
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2. Spoon the puree into the base of 6 glasses. Break the sponge cake into bits and place a layer carefully on the purée, drizzle over some sherry, then spoon a layer of custard, followed by a layer of berries.
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3. Continue the layering to the top of your glasses. Finish with whipped cream. Cover and refrigerate until needed. Decorate the top with a few berries and mint leaves.
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CARAMEL, BANANA AND CHOCOLATE TRIFLE
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500ml custard
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1 store bought sponge cake
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2 bananas, sliced in to rounds
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250ml cream, lightly whipped
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1 cup store bought chocolate and/or caramel sauce
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Grated milk chocolate, to serve
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Use the method above, but omit the berries and layer the glasses with custard, sponge, bananas and your favourite caramel and/or chocolate sauce. Top with a blob of whipped cream and some grated chocolate or banana slices.
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TRIFLE ICE CREAM
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1 store bought bakery jam roll
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500g fresh berries, plus extra for garnish
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½ cup icing sugar
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250ml cream, lightly whipped
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500ml custard
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½ cup sherry, marsala or brandy
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Mint leaves to garnish
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1. Line a 20cm tin with plastic wrap.
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2. Thinly slice (1/2 cm) a bakery jam roll, lining the bottom and sides of the tin and reserving some for the top.
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3. Puree berries with icing sugar, then put through a sieve to remove the pips.
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4. Fold whipped cream and puree into the custard.
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5. Sprinkle the sherry over the sponge. Pour the custard mixture into the tin. Carefully place the remaining jam roll on top and freeze for 7 hours / overnight.
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6. Garnish with berries and mint leaves.