Saturday, March 16, 2013

Dolly's Berry Trifle recipe and ingredients

Dolly's Berry Trifle
Dolly's Berry Trifle

Serves 10

Dolly's Berry Trifle ingredients: 200g store-bought Madeira cake. 100ml sweet sherry. 100g amaretti biscuits. 300g blackberries or raspberries. 300ml thickened cream

Custard ingredients: 500ml milk. 150ml pure (thin) cream. 8 egg yolks. 75g caster sugar. 1 heaped tbs cornflour

Dolly's Berry Trifle recipe: 1- For the custard, pour the milk and cream into a saucepan and place over medium heat. Whisk the egg yolks, sugar and cornflour together until smooth. As soon as the milk mixture starts to bubble at the edges, pour it into the egg yolk mixture, whisking constantly. Return the custard to the pan and place over medium heat. Using a spatula, stir the custard until it thickens, then remove from the heat and pour into a clean bowl. Cover the surface with baking paper and cool completely, 2- break the cake into chunks and layer over the base of a large trifle dish. Splash on the sherry and let the cake soak it up. Crumble the tree-quarters of the biscuits over the cake, then cover with berries, saving the best-looking one (about one-third) for the top. Spoon over the cooled custard and smooth in out as best you can. 3- Whip the thickened cream to soft peaks, then spoon it over the custard and smooth out. Decorate the trifle with the reserved berries, then place in the fridge for 3 hours to set. 4- Just before serving, crumble the rest of the amaretti over the trifle. To serve, scoop big spoonfuls into bowls, so every serving has a mix of all the layers