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Layered trifle terrine
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Prep Time:
525 minutes
Cook Time:
15 minutes
Total Time:
540 minutes
Impressive Christmas terrine with Madeira cake, custard, cream, and jelly layers for a stunning trifle twist.
Ingredients:
  • 1 gelatine leaf (see note)
  • 85g packet raspberry jelly
  • 200ml boiling water
  • 200ml cold water
  • 450g packet un-iced madeira cake
  • 60ml (1/4 cup) sweet sherry
  • Fresh raspberries, to serve (optional)
  • 4.00 gelatine leaves
  • 125ml (1/2 cup) thickened cream
  • 55g (1/4 cup) caster sugar
  • 200g mascarpone
  • 20.00 gm custard powder
  • 20.00 gm caster sugar
  • 410ml (1 2/3 cup) milk
Instructions:
  • Grease a 7cm-deep loaf pan measuring 9 x 25.5cm at the base.
  • Soak the gelatine leaf in cold water for 5 minutes until soft, then squeeze out excess water. Place it in a large heatproof jug with the jelly crystals. Add boiling water and stir to dissolve the crystals. Mix in cold water thoroughly. Pour the mixture over the base in the prepared pan and refrigerate for 2 hours until set.
  • For the cream layer, soften the gelatine leaves in a bowl of cold water for 5 minutes. In a small saucepan, heat the cream and sugar until sugar dissolves and cream is warm. Squeeze excess water from gelatine, then stir into the cream until smooth. Let it cool slightly, then whisk in the mascarpone. Gently pour the mixture over the set jelly layer and chill in the fridge for 1-2 hours until set.
  • Soak the gelatine leaves in a bowl of cold water for about 5 minutes until softened. In a small saucepan, combine custard powder and sugar, then gradually whisk in the milk until smooth. Place the pan over medium heat and cook the mixture, whisking often, for 3-5 minutes until it thickens and boils. Remove the softened gelatine from the water, squeeze out excess water, then add it to the custard mixture. Stir until smooth. Cover the custard with plastic wrap and let it cool.
  • Gently pour the chilled custard over the firm cream layer. Slice the madeira cake into 1.5cm pieces. Arrange the cake slices over the custard layer, cutting to size as needed. Drizzle with sherry. Chill covered in the fridge overnight to set.
  • Briefly dunk the loaf pan in hot water for 10 seconds to release the slice, then invert onto a serving plate. Garnish with raspberries, if desired.

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