This article was written for Annabel & Grace, which is now part of Rest Less.
This recipe for Fresh Berry Trifle is absolutely perfect as we come into the berry season. I tasted it this weekend when my niece prepared it for Easter Sunday lunch and there was none left at the end of the meal! If you are not keen on custard I can promise that this does not have the texture or taste of custard.
FRESH BERRY TRIFLE
Ingredients: serves 8
- 450g fresh blueberries
- 375g fresh raspberries
- 75g caster sugar
- 3 tbsp crème de cassis (optional)
- 300g Madeira cake, sliced
- 500ml ready-made cold custard
- 400g mascarpone cheese
- 1 tbsp vanilla extract
- 300ml double cream, softly whipped
How to prepare:
Place two thirds of both berries and all the sugar in a saucepan and simmer over a low heat for two minutes. Pour in the crème de cassis, if using, then remove the pan from the heat and leave the mixture to cool.
Arrange a layer of the Madeira cake slices in the base of a large trifle bowl, then spoon the berry mixture on top.
Add the custard, mascarpone and vanilla extract to a large bowl and whisk together until smooth, but ensure that the mixture doesn’t turn runny, as you want it to remain slightly thick. Spoon on top of the berry mixture, followed by the softly whipped cream.
Cover the bowl with cling film and chill in the fridge for a couple of hours. Just before serving, decorate the top of the trifle with the remaining berries.
Fresh Berry Trifle recipe from Clodagh’s Suppers by Clodagh Mckenna (Kyle Books) To purchase from Amazon SHOP HERE