This dessert is simply perfect. Every bite brings a unique pleasure to the palate. Fluffy sponge cake, soaked in juice and Grand Marnier, topped with fresh fruit and covered in the most delightful pastry cream. The finishing touch is a cloud-like layer of whipped cream. Once you make it, you’ll want to grab a spoon and devour it right away.
Summer Trifle
This dessert is simply perfect. Every bite brings a unique pleasure to the palate.Fluffy sponge cake, soaked in juice and Grand Marnier, topped with fresh fruit and covered in the most delightful pastry cream. The finishing touch is a cloud-like layer of whipped cream. Once you make it, you’ll want to grab a spoon and devour it right away.
Ingredients
For the sponge cake
- 50 grams melted butter
- 4 large eggs
- 230 grams granulated sugar
- ¼ tsp salt
- 120 grams flour
- 1 tsp vanilla
- 3 Tbsp strawberry jam
For the fruit
- 2 peaches
- 2 nectarines
- 1 ½ cups white grapes
- 60 grams granulated sugar
- 120 ml peach juice
- 2 Tbsp liqueur or brandy
For the pastry cream (crème pâtissière)
- 750 ml whole milk
- 250 ml heavy cream
- 2 eggs
- 4 egg yolks
- 140 grams granulated sugar
- 60 grams corn flour cornstarch
- 2 tsp vanilla extract
- 60 grams unsalted butter
For the topping
- 400 grams heavy cream
- 40 grams powdered sugar icing sugar
- 1 tsp vanilla
Instructions
Prepare the Fruit Mixture
- Place all the chopped fruit in a large bowl along with the sugar, peach juice, and Grand Marnier liqueur. Stir with a spoon and divide the mixture into two bowls. Make sure the fruit-to-juice ratio is roughly the same in both. Let it sit for an hour so the fruit releases its juices.
Prepare the Sponge Cake
- Preheat the oven to175°C (347°F). Line the base of a 23 cm (9-inch) round cake pan with non-stick baking paper and butter it. Melt the butter in a small saucepan and set it aside to cool slightly. In the bowl of a stand mixer, add the eggs and sugar and beat on medium-high speed for about 10 minutes, until the mixture triples in volume. Sift the flour directly into the bowl in two additions. Gently fold the mixture with a spatula to combine the ingredients, being careful not to deflate the eggs too much. Add the melted butter and vanilla and fold again. Bake in the preheated oven for 30–35 minutes. Invert the sponge cake onto a wire rack to cool completely. Wrap it in plastic wrap and place it in the refrigerator or freezer. Cut the sponge cake in half and place it on the kitchen counter with the cut side facing up. Spread jam on one half and cover with the other piece,like a sandwich. Wrap in plastic wrap until ready to use. Slice the sponge cake in half and place it on your kitchen counter with the cut side facing up.Spread jam over one half and cover it with the other half like a sandwich. Wrap it in plastic wrap until needed. Slice the sponge cake in half and place it on your kitchen counter with the cut side facing up. Spread jam over one half and cover it with the other half like a sandwich. Wrap it in plastic wrap until needed.
Make the Pastry Cream
- In a saucepan, add the milk, heavy cream, and sugar over medium-high heat. In the mixer bowl, place the eggs, egg yolks, cornflour, and vanilla and beat until the cornflour dissolves.
- Once the milk mixture comes to a boil, remove it from the heat. While constantly mixing, slowly pour the hot milk into the egg mixture. Return the mixture to a clean saucepan over low heat. Stir constantly (preferably with a whisk to avoid lumps) until it comes to a boil and thickens.
- Remove from heat and add the butter. Stir until it melts and is fully incorporated. Divide the cream into two bowls. Cover each with plastic wrap directly touching the surface to prevent a skin from forming. Let the cream cool to room temperature.
Make the Whipped Cream
- Whip the heavy cream with the powdered sugar in the mixer until stiff peaks form.
Assemble the Dessert
- Cut the sponge cake “sandwich” into 3 cm cubes or approximately 1 cm slices. Place half of the pieces at the bottom of your serving bowl, and pour over the contents of one of the fruit bowls. Cover with one portion of the pastry cream.
- Repeat the process with the remaining sponge, fruit, and pastry cream. Top with the whipped cream.
- Refrigerate the dessert for at least 6 hours before serving.
