The trifle; one of the most wonderful creamy desserts ever created. Just think of these four layers of heaven: a. the soft sponge soaked in deliciously fresh fruit juices, b. the vibrant, sweet, juicy fresh fruits c. the dreamy layer of heavenly vanilla cream and d. a soft white cloud of whipped cream. That to me, is a dessert I want to eat straight from the bowl, for breakfast, lunch and dinner.
You have been warned.
1st and 2nd layers:
- 1 x 23cm round sponge cake
- 3 Tbs strawberry jam (you can also use raspberry jam)
- 1 kg fresh strawberries
- ¼ cup granulated sugar
3rd layer: the pastry cream
- 3 cups whole milk
- 1 cup cream
- 2 eggs plus 4 egg yolks
- 6 Tbs sugar
- 4 Tbs corn flour
- 2 tsp vanilla extract
- 60 grams unsalted butter
4th layer: the whipping cream
- 1 ½ cup cream
- 1/3 cup icing sugar
Make (or buy) the sponge cake, cool and split it in half horizontally. Sandwich the two pieces together with the jam. Wrap in plastic wrap until needed.
Make the vanilla cream. Put the milk, cream and sugar in a saucepan over medium-high heat. In a bowl of a stand mixer, beat the eggs and egg yolks with the corn flour and vanilla until combined. When milk mixture starts to boil, remove from the heat and pour into the egg mixture, in a steady stream while beating constantly. Return mixture into saucepan over medium-low heat. Stir constantly, preferably with a whisk until cream thickens and just comes to boil (whisk quicker as it thickens to make sure cream if free of lumps). Take cream off the heat and add the butter. Whisk until butter is melted and combined.
Divide cream equally into two bowls. Cover surface of cream with plastic wrap (this will prevent a skin from forming). Let the cream cool to room temperature. Then transfer in the fridge for up to 24 hours before assembling the trifle.
About 30 minutes before assembling the trifle, prepare the fruit. Hull strawberries and cut into bite size pieces. Put in a bowl and mix with the sugar
Let it stand for 1 hour. During this time, the strawberries will release their juices.
Make the topping. Whisk cream and sugar until thickened to spreading consistency. Set aside until needed.
Assemble the trifle. Cut the sandwiched sponge cake into 2 cm thick slices. Put half the slices over the base of a trifle dish. Cover with half the strawberries and their juices. Beat the vanilla cream to loosen it and spread on top of the strawberries. Continue with the remaining sponge slices, fruit and vanilla cream. Finish with the whipping cream.
Chill trifle at least 6 hours before serving. Dive in.