We are celebrating Victorian strawberries this week, and with Christmas just around the corner, a trifle is a great way to enjoy them!
You need to plan ahead and set the first two layers separately, but it’s worth it.
We’ve gone all out and made our raspberry jelly, but we’ve used premade custard and chocolate sponge cake to make life easier.
- 4 punnets raspberries
- 1 ½ cups caster sugar
- Juice 2 lemons
- 3 tbsp verjuice
- 1 cup water
- 4 sheets gelatine
- 1 lt thick custard
- Chocolate sponge roll, sliced into 2cm slices
- 500ml thicken cream
- 2 tsp vanilla extract
- A block of chocolate, shaved with a peeler
Place sugar, water, juice and verjuice in a saucepan and cook over medium heat until the sugar has melted.
Add three punnets of raspberries and bring to a boil.
Reduce heat and simmer until raspberries are pulpy and start to break down.
Blitz with a stick blender.
Drain the raspberry mix in a fine-mesh sieve and allow to cool for 10 mins.
Place gelatine sheets in cold water for a few minutes, then add to the raspberry mix, stir well to combine and pour into an 18 or 20cm trifle bowl.
Refrigerate until set.
Pour the custard in next and refrigerate until set.
Place the chocolate sponge on top, making sure to fill any gaps between the slices.
Whip cream with the vanilla extract until soft peaks form and spoon over the cake.
Top trifle with the remaining raspberries and chocolate curls.