Very Berry Jubilee Trifle

Very Berry Jubilee Trifle

Is there anything more brazenly British than a trifle ?  Celebrations seem almost incomplete without this creamy, opulent pudding.  I love trifle; it’s naughty but nice.

Trifle is imbedded in my earliest memories; birthday parties, Christmas and special treats.  Does ‘Dream Topping’ and ‘Hundreds and Thousands’ ring any bells ?  But a proper homemade trifle is the food of the Gods. I’ve been known to tuck into leftovers at midnight; I may even have eaten it for breakfast on occasion.

The first trifle recipe dates from 1596; consisting of a sweetened ginger and rosewater scented cream.  Custard and sponge was added in the mid 17th Century.  Some purists insist that a trifle should never be made with a jelly, however 100 years later gelatin appeared in recipes so I think either version is acceptable and equally traditional.  If children are going to consume the trifle, a layer of fruit jelly is a welcome addition (although you might be wise to ignore the booze).

There is something rather regal about this dessert.  Even Queen Victoria was a lover of trifles and they were often served at Royal banquets.  A recent survey suggested that 37% of households intended to serve trifle at their Jubilee celebration.  Maybe this is not the most novel or original option, but it’s certainly a popular one.

So dig out the bunting from last year’s Royal Wedding, raise a commemorative glass of Pimm’s and embrace the theme: God Save the Queen.

You will need:

A pretty glass bowl

Boudoir biscuits

Chambord liqueur

A punnet of frozen raspberries or assorted berries

For the custard


Double cream 600ml


1 x Vanilla pod 


6
x egg yolks

3 x
tbsp Caster sugar

1 x tbsp Cornflour

To decorate


Whipping cream 750ml

Blueberries

Strawberries

The first step is to make the custard.  Warm the double cream and the vanilla pod in a saucepan on a gentle heat until almost boiling. Set aside, cover, and leave for 10 minutes.

In a separate bowl, blend the egg yolks, sugar and cornflour then whisk until pale.  Pour in the warmed cream, removing the vanilla pod, and stir constantly.  Transfer to the saucepan in which you heated the cream, continue to stir over a low heat, and keep stirring until the custard warms and thickens.  Remove and allow to cool.

Line your serving bowl with the boudoir biscuits, and throw in half of the frozen fruit.  Slice a few strawberries to decorate the sides of the bowl.  Add a generous amount of the Chambord liqueur over the fruit and biscuits.  Heat the remainder of the fruit with a couple of spoonfuls of sugar and another splash of the liqueur and heat until it become a loose, slightly jammy compote, and spoon into the bowl over the frozen fruit.

Add a layer of cooled custard, and top with whipped cream.  Decorate with strawberries and blueberries in the design of the Union Flag.

Chill, and try hard to resist eating immediately.