I absolutely adore this trifle. I usually make this dessert at Christmas time but it’s just as delicious all year round. The measurements listed here are a rough guide only as it really depends on the size of the bowl you are using. For this Trifle I used a 25cm bowl approximately 12cm high, but whatever sized bowl you are using just remember to layer the trifle correctly. First a layer of sponge, then fruit, another layer of sponge, then more fruit, followed by custard, and finally the cream.
2 plain pound cakes
250ml good raspberry jam
½ cup of Prosecco
¼ cup of Sherry
2 punnet fresh raspberries
2 punnets fresh strawberries
1 cup blueberries, (optional)
2 packs of raspberry jelly
1 litre Custard
2 tsp Cognac
500ml cream
1 tbsp sugar
1 tsp pure vanilla extract
¼ cup unsalted pistachios, chopped
2 amaretti biscuits crushed
Cut the pound cake into (¾-inch) slices and spread each slice on one side with raspberry jam, using all the jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a large glass serving bowl, cutting the pieces to fit. Sprinkle with prosecco & sherry. Top with a layer of raspberries and strawberries. Repeat the layers of cake sprinkled with sherry, prosecco, raspberries, and strawberries, ending with a second layer of cake jam side up and raspberries and strawberries.
Make the jelly according to packet instructions using a little less water than required so that the jelly is quite firm when set. Pour the jelly over the cake, strawberries and raspberries and refrigerate until set.
When the Jelly is set, top with the custard mixed with the Cognac followed by the cream, directions for cream below.
Whip the heavy 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. Finally sprinkle the cream with chopped pistachios and crushed amaretti biscuits.
Source: Adapted from Ina Garten’s Red Berry Trifle
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