Fashionable desserts come and go but a
tipsy trifle remains as richly seductive
as ever, and makes the perfect sweet.
Layers of soft, boozy sponge are topped with tart fruit, chilled, rich egg custard and whipped cream. The classic trifle, a fresh twist using rum to replace the traditional sherry and bitter sweet chocolate - two flavours that are a marriage made in heaven. To add a fragrant golden touch, sprinkle the final thick layer of cream with fragile almond shards. They are simple to make but very effective.
INGREDIENTS:
500 ml milk
4 large eggs
4 tbsp sugar
1 tsp vanilla essence
250 g chocolate or plain sponge or Madeira cake
100 ml rum
500 g lightly cooked Cape gooseberries
100 g chocolate, melted slowly with 4 tbsp milk
1 cup cream, chilled
1 tbsp castor sugar
CHECK LIST: double boiler, whisk, wooden spoon, knife, bowl, 2.5 litre glass serving dish, spatula, small non-stick saucepan, non-stick baking tray.
STAGE 1: There are two secrets to making an outstanding trifle: the custard must be hot when pouring over the sponge so it will seep through and soften the layers, and always serve a trifle well chilled, never at room temperature.
To prepare custard: Heat milk to lukewarm in the top of a double boiler over simmering water. Whisk eggs and sugar in a bowl until thick. Add warmed milk and vanilla. Return to double boiler and stir with a wooden spoon over low heat until thick enough to coat the back of the spoon.
Custard made with custard powder will not have the delicacy of a rich home-made egg custard. You will need 1 litre of custard. The consistency of the custard should be fairly runny to a medium thick, but never lumpy or solid.
To prepare gooseberries: Lightly cook for 3 minutes in boiling syrup, using 1-2 tbsp sugar and 3 tbsp water. Drain and cool. Fresh, frozen (thawed) or tinned Cape gooseberries are suitable. Alternatives to gooseberries are poached rhubarb, drained tinned raspberries or 8 knobs of preserved ginger, finely sliced (this is particularly nice with chocolate sponge).
Use a good quality chocolate, not cooking chocolate. It is best to melt it in a double boiler or a small non-stick saucepan.
STAGE 2:
Line serving dish with 1.5 cm slices of sponge and sprinkle with rum. Pour over some hot custard and add a few gooseberries. Drop teaspoonfuls of melted chocolate at intervals over the sponge. Place another layer of sponge on top of custard and chocolate. Compress slightly and sprinkle with rum.
(Add extra rum if you think your trifle needs it - the sponge must be really moist for best results.)
STAGE 3:
Continue layering chocolate, sponge, gooseberries and custard in dish, ending with sponge and rum, reserving some custard.
There will be 3-4 layers depending on the dish. Add final spoonfuls of chocolate and cover with remaining custard. Set aside until custard has cooled, then refrigerate for 1-2 hours.
STAGE 4
To prepare almond shards: Scatter 4 tbsp slivered or whole almonds over a non-stick baking pan. Place 200 g sugar, 4 tbsp water and a generous pinch of cream of tartar in a small, heavy saucepan and cook over a low heat until sugar dissolves. When the syrup turns golden brown (20-25 minutes), immediately pour over the almonds.
Allow to cool and set then break the toffee into shards. Whip cream and sugar until thick. Spread on top of trifle with spatula. Refrigerate. Just before serving, press the tips of almond shards, each one at an angle, into cream.
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