How to make a showstopper trifle

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How to make a showstopper trifle

 

How to make a showstopper trifle

Prep time: 
Cook time: 
Total time: 
Serves: 12 -14

This showstopper is from bibbyskitchenat36.com and will be sure to impress all of your guests this festive season!

How to make a showstopper trifle

Vanilla sponge cake

  • 130g butter
  • 110g castor sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 175g cake flour
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • 80ml (1/3 cup) milk

To finish

  • 4 cups (1 l) prepared jelly
  • 2 cups mixed berries
  • 1/2 cup (125ml) sherry or port
  • 1/3 cup good quality berry preserve
  • 4 cups custard
  • 500ml (2 cups) fresh cream, whipped
  • 1 cup raspberries, to finish
  • small meringues, to decorate (optional)
  1. Preheat the oven to 180º C. Grease and line a 20cm round cake tin.
  2. Cream the butter, castor sugar and vanilla.
  3. Add the eggs, one at a time, beating well between each addition.
  4. Sift together the flour, baking powder and salt.
  5. Add the flour and milk in stages and whisk until all the flour is incorporated.
  6. Spoon the batter into the tin and bake for 30-32 minutes.
  7. Rest in the tin for 10 minutes before turning out on a wire rack to cool completely.
  8. To assemble, slice the cake in half horizontally and spread with berry preserve.
  9. Pour the jelly into the trifle bowl and add the mixed berries. Chill until set.
  10. Place the cake carefully on top of the jelly and drizzle with sherry.
  11. Pour the custard over, followed by the whipped cream.
  12. Decorate with raspberries and dainty meringues. Dust with icing sugar and serve.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.