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Grape jelly trifle with syllabub
Grape jelly trifle with syllabub
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Indulge in a luxurious strawberry trifle layered with grape jelly and topped with vanilla bean syllabub.
Ingredients:
  • 18 savoiardi biscuits
  • 125ml (1/2 cup) sweet sherry
  • 500g small strawberries, halved
  • 60ml (1/4 cup) white wine
  • 60ml (1/4 cup) lemon juice
  • 2 tsp finely grated lemon zest, plus extra, to serve
  • 110g (1/2 cup) caster sugar
  • 500g mascarpone
  • 1kg black muscat grapes, washed
  • 220g (1 cup) caster sugar
  • 42.00 gm lemon juice
  • 4 x 5g titanium-strength gelatine leaves
  • 250ml (1 cup) milk
  • 300ml pouring cream
  • 1 vanilla bean, seeds scraped
  • 6 egg yolks
  • 75g (1/3 cup) caster sugar
  • 1 x 5g titanium-strength gelatine leaf
Instructions:
  • To prepare the jelly, blend grapes, sugar, and lemon juice in a food processor until finely chopped. Transfer the mixture to a saucepan, pour in 250ml (1 cup) of water, and stir until sugar dissolves. Simmer for 10 minutes. Remove any foam from the top, then strain the mixture through a fine sieve into a bowl. Soften gelatine in cold water for 3-5 minutes, then squeeze out excess water and stir into the grape mixture until fully dissolved. Chill in the refrigerator for 30 minutes until cold.
  • Prepare the custard by heating milk, cream, and vanilla in a pot until almost boiling. Whisk together egg yolks and sugar until combined. Slowly whisk the hot cream mixture into the egg yolk mixture. Return everything to the pot and stir over low heat until the custard thickens enough to coat the back of a spoon. Be careful not to boil it.
  • Soak gelatine in cold water for 3-5 minutes until softened, then squeeze out excess water and stir into custard until dissolved. Remove vanilla bean and let custard cool for 10 minutes.
  • Start by neatly laying biscuits on the bottom of a 23cm x 29cm (16-cup) container. Generously drizzle 60ml (1/4 cup) sherry over the biscuits and pour the custard on top. Chill for 20 minutes. Next, artfully place strawberries over the custard. Carefully pour the jelly over the top and refrigerate for 2 hours until firm.
  • In a bowl, whisk together the remaining sherry, wine, lemon juice, zest, and sugar until the sugar has dissolved. Then add the mascarpone and continue whisking until soft peaks form.
  • When ready to plate, generously ladle syllabub over the jelly and sprinkle with additional lemon zest for a burst of flavor.

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