I don’t particularly like cold custard or jelly in a trifle, but I absolutely love sponge soaked in dark summer berries, a large glug of sherry and lashings of fresh cream!
This recipe is incredibly easy to make, and I use frozen mixed berries to keep it really simple. I always have lots of offcuts of sponge cake so I’m very happy to use these up on a trifle, but you can use any sponge cake cut in to pieces or use sponge fingers which are specially made for trifles.
Serves 8 - 10
Ingredients
Gently warm the frozen fruits and sugar in a pan until the sugar has dissolved and the fruits have released a rich juice. It doesn’t matter if the fruit is fully defrosted or not. Stir in the sherry.
Layer half the sponge in the bottom of a decorative bowl. Pour half the fruit and syrup mixture over the sponge then add another layer of sponge and the remaining fruits and syrup over the top.
Cover with clingfilm and leave in the fridge until you want to eat it, preferably overnight.
When you are ready to serve the trifle whip the double cream to very soft peaks (don’t over whip the cream as it will be hard to spread).
Smooth the cream over the top of the trifle, sprinkle on the fresh raspberries and sprinkle with a dusting of icing sugar.
This recipe makes a large trifle for a party or gathering, if you just want a small trifle for a dinner just half all the ingredients and use a smaller bowl or dish.
It’s not a true trifle, but it’s delicious nonetheless!
