Red berry trifle

  • Preparation Time35 mins
  • Cooking Time70 mins
  • Serves8
  • DifficultyEasy

For the trifle

1 plain pound cake, recipe follows
220g good raspberry jam
Framboise
250g fresh raspberries
300g fresh strawberries
Cognac cream, recipe follows
450ml cold double cream
2 tbsp sugar
2 tbsp pure vanilla essence

For the pound cake

225g unsalted butter, at room temperature
450g caster sugar, divided
4 extra-large eggs, at room temperature
450g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
180ml buttermilk, at room temperature
1 tsp pure vanilla essence

For the Cognac cream

720ml milk
10 extra-large egg yolks, at room temperature
225g sugar
4 tbsp sifted cornflour
1 tsp pure vanilla essence
1 tsp Cognac
30g unsalted butter
1 tbsp double cream
1) Cut the pound cake into 9 slices and spread each slice on 1 side with raspberry jam, using all the jam. Place a layer of cake, jam side up, in the bottom of a glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise.

2) Top with a layer of raspberries and strawberries and Cognac cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac cream, ending with a third layer of cake jam side down and raspberries and strawberries.

3) Whip the double cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.

To make the pound cake:
1) Preheat the oven to 175C/Gas mark 3 1/2. Grease and flour 2 loaf pans. Line the bottoms with greaseproof paper.

2) Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.

3) In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4) When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

To make the Cognac cream:
1) Heat the milk in a medium stainless-steel saucepan over a medium heat and bring almost to a boil. Remove from the heat.

2) Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornflour. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

3) With the mixer on low speed, slowly pour the hot milk into the egg mixture. Pour the milk/egg mixture back into the pan and cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!)

4) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter and double cream. Place plastic wrap directly on the custard and refrigerate until cold.

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