Will Torrent’s Royal Jubilee Trifle…

Will Torrent’s Royal Jubilee Trifle…

Fancy a trifle to celebrate in style?

Ingredients: (makes 6 servings)

  • 1 small Madeira cake
  • 1 punnet fresh raspberries
  • 1 punnet fresh blackberries
  • 1 punnet fresh strawberries
  • 1 punnet fresh blueberries
  • 1 punnet frozen berries
  • 20ml port
  • 25g sugar
  • 2 leaves of gelatine
  • 250g white chocolate
  • 500g fresh custard
  • 2 tsp Nielsen-Massey Vanilla Bean Paste
  • 200g Billington’s Golden Caster Sugar
  • 50ml water
  • 6 egg whites
  • Popping candy/ chocolate covered space dust (optional)



Method:

  1. Begin by slicing the Madeira cake and then using a round cutter, cut discs, placing them in the bottom of a large serving glass bowl.
  2. Carefully place some fruit on top of the sponge pushing the fruit to the sides so that you can see them through the glass.
  3. In a saucepan, bring to the boil the port, sugar and frozen berries, whilst soaking the gelatine in cold water in a separate bowl.
  4. Once the port, sugar and berry mixture has boiled, leave to send through a sieve over a bowl, leaving you with a glossy berry syrup.
  5. Reheat the syrup gently to melt the gelatine in to.
  6. Using a spoon, scoop the berry syrup with gelatine into the glass bowl, pouring over the fresh fruit. Place into the fridge to set (for a few hours).
  7. To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.
  8. Gently fold the custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste.
  9. Spoon the custard over the set jelly and then place in the fridge to set (whilst you make the meringue).
  10. To make the meringue, begin by whisking the egg whites on a medium to high speed.
  11. Place the water and sugar in a sauce pan and using a thermometer heat till it reaches 121ºC. 
  12. Carefully add the sugar syrup to the egg whites, in a steady stream, whilst they continue to beat and keep whisking till the sides of the bowl cools.
  13. Once the meringue has cooled, you should be left with a tight, very glossy meringue
  14. Take the dessert out of the fridge and sprinkle with the chocolate covered space dust
  15. Place the meringue into a piping bag with a plain nozzle.
  16. Pipe bulbs of the glossy meringue on top of the custard/space dust.
  17. Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
  18. Decorate with some of the remaining fresh fruit and enjoy.

Credits : Baking Mad

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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14 Comments

  1. Kathleen Lisson
    June 3, 2012 / 4:55 pm

    This looks delicious!

    • Clairejustine
      June 4, 2012 / 5:13 pm

      Thanks for the comment 🙂

  2. knitnrun4sanity
    June 3, 2012 / 6:05 pm

    I second that!

    • Clairejustine
      June 4, 2012 / 5:13 pm

      Thanks for stopping by 🙂

  3. pinkoddy
    June 3, 2012 / 6:44 pm

    Delicious, healthy and patriotic 🙂

    • Clairejustine
      June 4, 2012 / 5:13 pm

      Thanks for the comment 🙂

  4. Kay
    June 3, 2012 / 7:59 pm

    This looks lovely in addition to irresistible! How nice that you can be self-indulgent and patriotic all at once! Thank you for the good excuse, Queen Elizabeth!

    • Clairejustine
      June 4, 2012 / 5:14 pm

      Lol I love a reason to eat ( more ) yummy things 🙂

  5. saveeverystep
    June 4, 2012 / 4:53 pm

    God, that looks good.

    • Clairejustine
      June 4, 2012 / 5:14 pm

      Thanks for the comment 🙂

  6. Winnie
    June 4, 2012 / 6:02 pm

    Wowwww It looks sooooooo goodI've never made something like that and I actually think it could a great romantic dessert 🙂

    • Clairejustine
      June 6, 2012 / 12:55 pm

      Thanks for the comment,it does look romantic 🙂

  7. Carole
    June 8, 2012 / 12:40 am

    Looks just great. Have a good week.

    • Clairejustine
      June 9, 2012 / 9:20 pm

      Thanks for the comment 🙂

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