Raspberry syllabub trifle

I love trifle!

I might even go as far as to say that it is possibly my  favourite dessert, which is quite a bold statement given that I love most desserts – probably a little too much.  What makes the perfect trifle?  That’s a hard question to answer. Is a trifle a trifle if it doesn’t have jelly? Well yes of course it is, but I know there are people out there who wouldn’t agree.

When I was a little girl, trifle consisted of a layer of sponge (usually from a Swiss roll) topped with tinned fruit and set in jelly (made up with juice from the can of fruit). This was topped with a layer of set blancmange – can’t remember the last time I had blancmange but that’s beside the point. Then the blancmange was topped with whipped cream sprinkled with coloured sugar sprinkles.

Later the blancmange was replaced with a soft set custard – and I liked these trifles even more, if that was at all possible. Then after I had left home I started having trifles laced with sherry, liking them even more still and, imagine the shock – I had a trifle made without jelly! It wasn’t trifle as I knew it, but I still loved it. In fact, I couldn’t decide if I liked it more or not. Truth be told I think with or with out jelly, trifle is just fab!

So here is my current favourite trifle recipe. I’ve taken it one step further and topped it with syllabub – I used Marsala wine but you could use any sweet dessert wine or sherry. It’s definitely one for adults only.

To decorate the trifle I used some extra raspberries and sprinkled the top with some slithered pistachio nuts. Chopped pistachios, toasted flaked almonds or silver dragees (sugar balls) would also look pretty.

I hope you like it as much as I do and do let me know which camp you fall into:  jelly,  no jelly, or give me any trifle, now!

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Raspberry syllabub trifle

Raspberry syllabub trifle An alcoholic raspberry trifle topped with a a boozy syllabub, this trifle make a fantastic indulgent dessert.

Prep Time45 mins

Total Time45 mins

Course: Dessert

Cuisine: English

Servings: 8

Author: Jacqueline Bellefontaine

Ingredients

• for the custard
• 1 tbsp cornflour
• 2 tbsp golden caster sugar
• 3 egg yolks
• 1 egg
• 500 ml milk
• 1 tsp vanilla paste
• for the trifle
• 4 trifle spongers broken into chunks
• 3 tbsp marsala wine or sweet sherry
• 300 g fresh or frozen raspberries
• 75 g amaretti biscuits
• for the syllabub
• 600 ml double cream
• 4 tbsp caster sugar
• 150 ml marsala wine or sherry
• grated zest and juice 1 lemon
• to complete
• extra raspberries
• chopped or flaked pistachios almonds or silver dragees

Instructions

• To make the custard, place the cornflour, caster sugar and egg yolks in a bowl and whisk until smooth, then whisk in the whole egg.
• Heat the milk until almost boiling then pour onto the egg mixture while whisking well.
• Place the bowl over a pan of gently simmering hot water and keep whisking until the custard thickens enough to coat the back of a spoon. Remove from the heat and whisk in the vanilla paste. Cover with a sheet of dampened parchment, and allow to cool.
• To make the trifle, spread the sponge pieces in the bottom of a serving bowl and sprinkle with the marsala wine or sherry. Pile the raspberries on top.
• Break the amaretti biscuits into pieces and scatter over the raspberries. When the custard is cool spoon over the raspberries and level the top. Chill.
• To make the syllabub, place the cream, sugar, marsala wine or sherry, lemon juice and zest in a mixing bowl and whisk until it is just holding its shape. Carefully spoon over the custard and swirl.
• Just before serving arrange a few extra raspberries on top and sprinkle with nuts or dragees

Notes

Not suitable for freezing.

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