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  1. 1. Trifle
  2. 2. Ingridients For the base:  500g frocen summer fruit (raspberries, blackberries, strawberries etc).  50g caster sugar.  2 tbsp blackcurrant or raspberry liqueur.  500ml apple juice.  5 sheets leaf gelatine.  250 g madiera cake.  For the custard:  250g mascarpone  500ml ready  For the topping 300ml/½ pint whipping cream. Handful toasted almonds or hazelnuts , to serve the toppig.
  3. 3. Preparation Method 1-Put the fruit into a saucepan, add the sugar then cook gently until the sugar has dissolved and the liquidis slightly syrupy.Remove half of the berries and juice to a bowl, stir in a tableespoon of classic, then set asideto cool.
  4. 4.  2-Add the apple juiceto the fruit in the pan, and bring to a simmer. Taste the fruit, and a little more sugar if necessary,remove from the heat,and add the remaining classis. 
  5. 5.  3-Soak the gelatine leaves in a bowl of cold water for five minutes, util soft and floppy.Lift the gelatin from the water and squeeze out the excess liquid.
  6. 6.  4-Add the gelatine to the fruitin the pan and stir until it has completely dissolved.Remove from the heat, and transfer the jelly mix to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly.
  7. 7.  5-Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter).
  8. 8.  6-For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge.
  9. 9.  7-Whip the cream until soft peaks form when you remove the whisk from the mixture.
  10. 10.  8-Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard.
  11. 11.  9-Chill the trifle for an hour before serving.   10-Finish with a scattering of toasted almonds.