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Individual berry trifles
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 500g (2 punnets) strawberries, hulled, halved
  • 300g (2 punnets) blueberries
  • 300g (2 punnets) raspberries
  • 80ml (1/3 cup) port
  • 1 plain sponge cake, unfilled, 18cm, single
  • 90g (1/4 cup) raspberry jam
  • 3 egg yolks, at room temperature
  • 40.00 gm caster sugar
  • 250ml (1 cup) milk
  • 1 vanilla bean, split lengthways
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Combine strawberries, blueberries, raspberries, brown sugar, and port in a large bowl. Mix well and let sit for 1 hour to macerate.
  • For the custard, combine egg yolks and caster sugar in a medium bowl. Whisk with a balloon whisk until thick and pale.
  • In a small heavy-based saucepan, gently heat the milk and vanilla bean halves over low heat until the milk is almost boiling (be careful not to let it boil).
  • Take the milk off the heat and remove the vanilla pod. Slowly whisk the milk into the egg mixture, then pour it into a clean pan. Cook over low heat, stirring constantly for about 10 minutes until the custard coats the back of a spoon. Transfer to a bowl and cover with plastic wrap to cool completely.
  • Whip the cream in a medium bowl using electric beaters until soft peaks form. Gently fold the whipped cream into the custard using a large metal spoon.
  • Cut the sponge cake in half to create 2 layers, then in half again to yield 4 layers. Use a 375ml (1 1/2-cup) dish to cut out 12 cake rounds. Spread each round with 1 teaspoon of raspberry jam and set aside.
  • After draining the fruit, set aside the liquid. Place a cake round, jam-side up, in each of six 375ml (1 1/2-cup) dishes. Drizzle 2 tablespoons of the reserved liquid over each cake. Spoon 1 1/2 tablespoons of custard on top of each cake, followed by 1/4 cup of macerated berries. Repeat layering with remaining ingredients, ending with a final layer of berries.

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