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Vanilla bean trifle
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Prep Time:
105 minutes
Cook Time:
10 minutes
Total Time:
115 minutes
Impress everyone with this gourmet twist on a classic trifle dessert.
Ingredients:
  • 200g bought sponge cake
  • 105.60 gm strawberry jam or raspberry jam
  • 120ml (6 tbsp) 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 raspberries or frozen raspberries
  • 12.00 gm icing sugar
  • 300ml thick cream
  • 75ml sweet sherry or dessert wine
  • 1 small lemon, zested
Instructions:
  • Blend the raspberries and sugar until smooth, then sieve into a bowl.
  • Spread the sponge with jam and dice it into small cubes. Transfer to a bowl, then generously drizzle with sherry and coulis. Spoon the mixture into six 175ml glasses for serving.
  • In a bowl, gently whisk together the egg yolks and sugar until they become pale in color. Set aside for later use.
  • In a saucepan, combine cream and milk, along with scraped vanilla seeds and the vanilla bean itself. Bring to a boil, then pour this mixture into the egg mixture, ensuring to discard the vanilla bean, and stir until well combined.
  • Wash the saucepan, then warm up the custard on low heat for 2-3 minutes until it thickens. Dissolve the gelatine in 1 tablespoon of water in a teacup placed in a saucepan of simmering water. Once clear, stir it into the custard. Let it cool, cover, and refrigerate for 15 minutes until it sets. Spread over the sponge and chill again.
  • In a bowl, combine cream, sherry, sugar, and lemon zest, and scrape in vanilla seeds, discarding the bean. Whisk until soft peaks form. Spoon generously onto each trifle and top with a crystallised violet for garnish.

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