Sweet Freedom Trifle With Berries, Custard & Cream

Sweet Freedom Trifle With Berries, Custard & Cream. Hello friends. So how are you today? Do you fancy trying out this Sweet Freedom trifle recipe out today?

So how yummy!? Of course, I love making trifles as it is one of my husband’s favourite treats. Preparing trifle in advance allows the flavours to meld together, resulting in an even more delicious taste when served.

By chilling the dessert a few hours before tea, you can focus on other elements of the event, confident that dessert is already taken care of.

Sweet Freedom Trifle With Berries, Custard & Cream:

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Sweet Freedom Trifle With Berries, Custard & Cream. Layers of Swiss roll soaked in kirsch, with berries, apricots and vanilla custard and a whipped cream and crunchy flaked almond topping.

Sweetened only with Sweet Freedom syrups (made 100% from fruit) in place of sugar. So how yummy!? Of course, I love making trifles as it is one of my husband’s favourite treats.

Do you need a new trifle bowl?

To highlight the lovely layers, use a large trifle bowl, preferably made of clear glass. You can buy a Trifle Bowl here, from Amazon: Trifle Bowl*.

You might need some small trifle glasses; you can find some here on Amazon: Small Trifle Glasses*. Also, here are some Dessert Glasses*.

Mixing Bowl* For whipping cream and preparing other ingredients.

Electric mixer or hand whisk To whip the cream. You can find some here on Amazon: Electric Mixer*.

Sweet Freedom Trifle With Berries, Custard & Cream:

Sweet Freedom Trifle With Berries, Custard & Cream.

Serves 6-8

Vanilla Custard:

• 400ml Milk
• 200ml Double Cream
• 1 Vanilla Pod
• 3 Medium Free Range Egg Yolks
• 5g Cornflour
• 45g Sweet Freedom Original
• 2 Leaves of Gelatine

Swiss Roll:

• 2 Medium Free Range Eggs
• 75g Sweet Freedom Original*
• 75g Self Raising Flour
• 150g No Added Sugar Raspberry Jam
• 275g Frozen Berries, thawed (raspberries, blackberries, cherries, blueberries etc.

Ingredients:

• 275g Tinned Apricots, in juice, sliced (drained weight)
• 75ml Kirsch
• 300ml Double Cream
• 30g Flaked Almonds, lightly toasted
• You will need a Swiss roll tin measuring 20cm x 30cm (8”x12”)

Sweet Freedom Trifle With Berries, Custard & Cream:

Sweet Freedom Trifle With Berries, Custard & Cream Method:

1. Firstly, make the custard. Pour the milk and cream into a pan, split the vanilla pod lengthways and scrape the seeds out and add to the pan with the split pods. 
2. Whisk together the eggs yolks, cornflour and Sweet Freedom. Cut the gelatine leaves into small pieces and leave to soak in cold water for 10 minutes. 
3. In the meantime, heat the milk and cream until boiling point then whisk into the egg mixture. Return the mixture to the pan, taking out the vanilla pod first, and place back on the heat. 
4. Cook over a moderate heat until the custard thickens, keep whisking as it cooks. Take off the heat then whisk in the drained gelatine until it has all dissolved. 
5. Leave to cool and then place in the fridge until it just starts to set.
6. Whilst the custard is cooling, prepare the Swiss roll. Line a Swiss roll tin with non stick baking parchment and preheat the oven to 200C/Fan 180C.
7. Whisk together the eggs and Sweet Freedom until they are pale, creamy and very thick. 
8. Then sieve the flour into the bowl and carefully fold into the egg mixture. 
9. Pour into the prepared tin and bake in the preheated oven for 8-10 minutes or until the sponge is golden brown and springy to the touch. 
10. Warm the jam while the Swiss roll is in the oven. 
11. Take the Swiss roll out of the oven and turn it out onto a piece of non stick baking parchment. 
12. Spread with the warmed jam and roll up the sponge from the short side, using the baking parchment to guide the roll.

To Assemble The Trifle:

To Assemble The Trifle:

1. Slice the Swiss roll and place the slices on the base of a trifle dish. 
2. Mix the kirsch with 25ml of juice from the berries and sprinkle over the Swiss roll slices. 
3. Drain the berries and apricots and place on top of the sponge layer. 
4. Spoon over the custard and then place in the fridge and leave to set. 
5. Finally, lightly whip the cream, spread over the custard and scatter with flaked almonds. Chill until required.

Gluten Free Version: Make a Swiss roll as above but using 25g of rice flour, 50g of ground almonds and ½ Tsp of gluten free baking powder instead of the self raising flour.

Also great for Christmas and afternoon tea. Don’t you think?

Sweet Freedom Trifle With Berries, Custard & Cream:

Sweet Freedom Trifle With Berries, Custard & Cream. So what do you think about this of trifles? In particular, this recipe? Furthermore, do you fancy making one? Recipe and photo credits- Sweet Freedom.

Hit the tags for more yummy recipes, especially the trifle ones.

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Sweet Freedom Trifle With Berries, Custard & Cream:

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So I hope you have enjoyed today’s post. So if you like, you can also share your thoughts here too in the comments below.

Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog. Thank you so much for stopping by. I also hope you liked this post.

Also, Visit My Indulgent Afternoon Tea Desserts And Small Bites Pinterest Board. Step into a world of elegance with delightful desserts and dainty bites perfect for afternoon tea!

This board is packed with inspiration and recipes, from delicate macarons and floral cupcake bouquets to buttery scones and savoury tea sandwiches. Also my afternoon tea outfits.

So whether you’re hosting a high tea party or just love beautiful, bite-sized treats, these ideas will make every gathering feel special. Get ready to elevate your tea-time with a spread that’s as stunning as it is delicious! Indulgent Afternoon Tea Desserts And Small Bites Pinterest Board.

Claire Justine

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.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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