fbpx

Trifle Recipe

In honour of GBBO’s dessert week we present a scrumptious trifle with a syllabub topping! Just like Granny used to make, this one is strictly for the grown-ups.

Serves 6 – 8 people.

Prep time: 30 minutes – 1 hour

Ingredients:

For the trifle:

  • 1 packet trifle sponges, broken into 5c. pieces
  • Half packet of of amaretti biscuits or 150g of macaroons
  • 150ml sweet sherry 
  • 1 tbsp cognac 
  • 4 tbsp Duerr’s raspberry jam
  • 450g fresh blackberries
  • 450g fresh raspberries
  • 85g toasted flaked almonds
  • 600ml ready-made custard (we won’t tell anyone!) 
For the syllabub topping:
  • 125ml sherry 
  • 2 tbsp brandy … told you it was for the adults! 
  • Juice of 1 lemon
  • 55g caster sugar 
  • 425ml double cream
  • nutmeg, grated
To garnish
  • Zest of two oranges
  • 85g flaked almonds

Method:

  1. Lay the sponge pieces and biscuits on on the base of a deep serving dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
  2. Warm the jam in a pan over a low heat until it is runny. Pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top and then pour over the custard.
  3. Make the syllabub topping: place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
  4. Pour in the cream with a pinch of nutmeg. Whisk using a wire balloon whisk until the mixture its shape. Don’t over-whisk as the cream may split.
  5. Spoon the syllabub over the trifle and store in the fridge until ready to serve, preferably overnight.
  6. Just before serving, adorn the pud with the grated orange rind and flaked toasted almonds.