Page 39 - PowerPoint Presentation

Summer fruit Trifle

Ingredients Method

For the base Put the fruit into a saucepan, add the sugar,
400g summer fruit (raspberries, then cook gently until the sugar has dissolved
blackberries, strawberries, and the liquid is slightly syrupy. Remove half of
blackcurrants and redcurrants work the berries and juice to a bowl, then set aside
well) to cool.
60g caster sugar, or more to taste Add the apple juice to the fruit in the pan, and
500ml cloudy apple juice bring to a simmer. Taste the fruit, and add a
3 Sachets Dr. Oetker Vege-Gel little more sugar if necessary. Remove from the
1 packet Savoiardi Lady Fingers heat,.
For the custard Put the Vege-Gel in to a cup and add some cold
250g mascarpone cheese water and mix until dissolved then add to the
500ml ready-made vanilla custard fruit in the pan and stir in. And then remove
For the topping from the heat, and transfer the jelly mix to a
bowl. Allow to cool, then chill in the fridge until
300ml whipping cream the mix has set to a softly wobbling jelly.
Handful toasted almonds or hazelnuts,
to serve 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).
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.

Whip the cream until soft peaks form when you
remove the whisk from the mixture.
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.

Chill the trifle for an hour before serving.
Finish with a scattering of toasted almonds