A Perfect Pantry
Australia Day Trifle
- PREP TIME
3 hrs - COOK TIME
- - READY TIME
3 hrs 10 min - SERVINGS
6-8
INGREDIENTS - SPONGE CAKE
- 4 eggs
- ¾ cup caster sugar
- 1 tsp bi carb soda
- ¾ cup self-raising flour
- ¼ cup corn flour
- 1/4 tsp salt
- 1 tbsp butter, melted
- 2 tbsp milk
INGREDIENTS - CUSTARD
- 1 cup milk
- 1 cup cream
- 1 tsp vanilla essence
- 4 egg yolks
- ½ cup caster sugar
- 1 tbsp corn flour
INGREDIENTS – WILD BERRY COMPOTE
- 500gm frozen mixed berries
- 1 cup caster sugar
- 1 tsp vanilla essence
INGREDIENTS - TRIFLE
- 1 packet of port wine jelly set
- 1 x sponge recipe cooked and cooled
- 1 x custard recipe cooked and cooled
- 600ml whipped cream
- 3 peaches, seeded and slices
- 1 punnet strawberries, sliced
- 4 passionfruit, seeds and pulp
- 3 white nectarines, seeded and sliced
- 660ml whipped cream
- 1x wild berry compote recipe
DIRECTIONS – SPONGE CAKE
- Pre heat oven to 180° and grease and line 2 x 20cm cake tins
- Using an electric mixer beat the eggs and sugar together until it becomes pale and creamy and triples in size, about 5-6 minutes
- Sift the flours with the salt and bi carb soda, set aside.
- Melt the butter with the milk and set aside.
- Once the egg mixture has tripled in size, slowly fold in the flour mixture, while adding the butter and milk.
- Once all ingredients are combined, evenly divide mix into the 2 tins.
- Bake for 15 minutes, or until the cake starts top come away from the sides.
- Remove from the oven and allow to cool in the tin for 10 minutes before removing and placing the cake on a wire rack to finish cooling.
Tip: When adding the flours, don’t over beat the mix; the air will be knocked out of the cake.
Tip: Once the mix is in the cake tin, tap a few times on the bench to knock out any large air pockets that may have formed.
DIRECTIONS - CUSTARD
- In a pot, heat up the milk and cream until just boiling.
- In a separate bowl, using the whisk attachment on the electric bench mixer, whisk the egg yolks, corn flour and sugar.
- Pour the hot milk mixture over the egg mixture slowly while still whisking all the while, so the eggs don’t curdle.
- Return mixture to the pot and heat on a low setting, stirring all the while, and cook until the custard coats the back of a spoon.
- Allow custard to cool in the fridge before using.
Tip: If the custard isn’t stirred all the time, the eggs will scramble and the custard will curdle.
Tip: For thicker custard add more egg yolks, for thinner custard add less yolks.
Tip: Alternatively, you could use ready made custard.
DIRECTIONS – WILD BERRY COMPOTE
- Place all ingredients into electric skillet frypan and turn dial to setting 8.
- Heat until sugar dissolves and all the berries defrost, about 5 minutes.
- Once berries have dissolved, turn heat down to setting 6 and simmer for 4-5 minutes until jam like consistency is reached.
- Allow to cool before use.
Tip: If the compote is reduced too much, just add some more water to thin it out a little.
ASSEMBLING THE TRIFLE
- In a large glass bowl, alternate layering the different ingredients for a visual effect.
- Start with a portion of the sponge cake, then add cream, jelly, custard, fruit and compote. Repeat until all the ingredients are used up.
- There can be many layers of each ingredient or only one of each, depending on the thickness of each layer you prefer.
- Make sure to finish on top with the fresh fruit, a few dollops of cream and a drizzle of the compote.
Tip: Be creative with layering; there is no set way to assemble a trifle. Alternatively change the fruit to suit your pallet or what’s in season at the time. Seasonal fruits are always much better.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing