Prepare the Jelly: Dissolve Raspberry jelly crystals in Boiling water. Refrigerate until set.
Prepare the Fruit Compote: Combine Mixed berries, Granulated sugar, and Lemon juice in a saucepan. Cook over medium heat until berries soften and release their juices, about 10 minutes. Cool completely.
Prepare the Custard: Heat Milk and Heavy cream in a saucepan until just simmering. Whisk Egg yolks and Granulated sugar until pale and thick. Slowly pour hot milk mixture into egg mixture, whisking constantly. Return to saucepan and cook over low heat, stirring constantly, until custard thickens enough to coat the back of a spoon. Stir in Vanilla extract. Strain and cool completely.
Prepare the Whipped Cream: Whip Heavy cream with Powdered sugar and Amaretto liqueur until soft peaks form.
Assemble the Trifle: In a large trifle bowl, layer Sponge cake, Jelly, Fruit Compote, and Custard. Repeat layers once.
Top with Whipped Cream, Toasted slivered almonds, and Dark chocolate shavings. Refrigerate for at least 30 minutes before serving.
Ingredients
8
1225 gSponge cake - store bought or homemade
1 lb450 gMixed berries - fresh
1/4 cup60 mLGranulated sugar
1 tbsp15 mLLemon juice
185 gRaspberry jelly crystals
2 cups480 mLBoiling water
2 cups480 mLMilk
1/2 cup120 mLHeavy cream
1/4 cup60 gGranulated sugar
44Egg yolks
1 tsp5 mLVanilla extract
1 cup240 mLHeavy cream
2 tbsp30 mLPowdered sugar
1/2 tsp2.5 mLAmaretto liqueur
1/4 cup30 gToasted slivered almonds
1/4 cup30 gDark chocolate shavings
Equipment
Trifle bowl
Mixing bowls
Saucepan
Whisk
Measuring cups and spoons
Strainer
Instructions
Prepare the Jelly: Dissolve Raspberry jelly crystals in Boiling water. Refrigerate until set.
Prepare the Fruit Compote: Combine Mixed berries, Granulated sugar, and Lemon juice in a saucepan. Cook over medium heat until berries soften and release their juices, about 10 minutes. Cool completely.
Prepare the Custard: Heat Milk and Heavy cream in a saucepan until just simmering. Whisk Egg yolks and Granulated sugar until pale and thick. Slowly pour hot milk mixture into egg mixture, whisking constantly. Return to saucepan and cook over low heat, stirring constantly, until custard thickens enough to coat the back of a spoon. Stir in Vanilla extract. Strain and cool completely.
Prepare the Whipped Cream: Whip Heavy cream with Powdered sugar and Amaretto liqueur until soft peaks form.
Assemble the Trifle: In a large trifle bowl, layer Sponge cake, Jelly, Fruit Compote, and Custard. Repeat layers once.
Top with Whipped Cream, Toasted slivered almonds, and Dark chocolate shavings. Refrigerate for at least 30 minutes before serving.
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