Dessert

Vanilla bean trifle

Name: Vanilla bean trifle
Prep time: 105 min
Cook time: 10 min
Total time: 115 min
Yield: 6
Ingredients: 200g bought sponge cake; 4 tablespoons good-quality strawberry or raspberry jam; 120ml (6 tablespoons) sweet sherry; 4 egg yolks; 50.00g caster sugar; 300ml thin cream; 300ml milk; 2.00 vanilla bean, split; 7g sachet gelatine; Crystallised violet flowers, to garnish; 100g fresh or frozen raspberries; 1 tablespoon icing sugar; 300ml thick cream; 75ml sweet sherry or dessert wine; 1 small lemon, zested

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1h 45m

10m

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Everyone will love this spectacular trifle dessert, which offers a gourmet take on the traditional favourites.

200g bought sponge cake
4 tablespoons good-quality strawberry or raspberry jam
120ml (6 tablespoons) sweet sherry
4 egg yolks
25g caster sugar
300ml thin cream
300ml milk
1 vanilla bean, split
7g sachet gelatine
Crystallised violet flowers, to garnish

Raspberry coulis

100g fresh or frozen raspberries
1 tablespoon icing sugar

Syllabub

300ml thick cream
75ml sweet sherry or dessert wine
25g caster sugar
1 small lemon, zested
1 vanilla bean, split

Method

1.

To make the coulis, puree together the raspberries and sugar, then strain through a fine sieve into a bowl.
2.

Spread sponge with jam and cut into small cubes. Place in a bowl and drizzle with the sherry and the coulis. Divide between six 175ml glasses.
3.

Place the egg yolks and sugar in a bowl and whisk until pale. Set aside.
4.

Place the cream and milk in a saucepan. Scrape in vanilla seeds and add bean too. Bring to the boil, then pour onto the egg mixture, discarding the bean, and stir to combine.
5.

Clean the saucepan, then return custard to the pan and cook over low heat for 2-3 minutes until thickened. Place gelatine and 1 tablespoon water in a teacup in a saucepan of simmering water and stir until the gelatine is clear. Stir into custard. Set aside to cool, then cover and refrigerate for 15 minutes until cooled and thickened. Pour over sponge and return to fridge.
6.

To make the syllabub, place the cream, sherry, sugar and lemon zest in a bowl. Scrape in vanilla seeds, discarding the bean. Whisk until soft peaks form. Spoon a generous dollop on top of each trifle and garnish with a crystallised violet.