Strawberry & redcurrant syllabub trifle
Prep
20 mins
Cook
10 mins
Servings
8
Difficulty
Medium
This strawberry and redcurrant syllabub trifle is one of my absolute favorite desserts to make when I want something that looks impressive but doesn't require hours in the kitchen. The beautiful thing about it is that you can have this stunning layered pudding ready in just thirty minutes, which makes it perfect for dinner parties or whenever you're craving something special. Strawberries are packed with vitamin C and antioxidants that support your immune system, so you can feel good about indulging. The combination of soft Madeira cake, silky syllabub, and bright berries creates the most delicious contrast of flavors and textures, and honestly, it's almost embarrassingly simple to assemble.
Ella x
Ingredients
- 600 gramsstrawberries(hulled and quartered)
- 125 gramsredcurrants(Redcurrants, stalks removed)
- 100 gramscaster sugar
- 50 mlspedro ximénez sherry or other sweet sherry(Muscat Beaumes de Venise or Sauternes)
- 50 mlsdry sherry(Marsala or Madeira)
- 1lemon(juice)
- 4medium free range eggs(British Blacktail Free Range Medium Egg yolks)
- 40 gramscaster sugar
- 2½ tbspcornflour
- 1 tspvanilla bean paste(or extract)
- 400 mlswhole milk
- 250 gramsmadeira loaf cake
- 65 mlspedro ximénez sherry or other sweet sherry(Muscat Beaumes de Venise or Sauternes)
- 400 mlsdouble cream
- 25 gramscaster sugar
- 4amaretti biscuits(crumbled, to decorate (optional))
- 1redcurrants(Redcurrant stalks, to decorate (optional))
Detail level
Instructions
- 1
Gently stir all the ingredients for the fruit together in a mixing bowl, then cover and leave to macerate at room temperature for 2-3 hours, stirring occasionally
- 2
Meanwhile, make the custard. Mix the egg yolks, sugar, cornflour and vanilla together in a mixing bowl with a small whisk. Heat the milk in a saucepan until steaming.
- 3
Pour the steaming milk into the egg mixture in a thin stream, whisking continuously until combined. Transfer back to the pan, set over a medium-high heat and bring to steaming again, stirring continuously. Cook without boiling for 3-5 minutes until the custard thickens. It’s ready when a spoon dragged through the custard leaves a gap along the base of the pan for a second. Pour into a bowl, cover with baking parchment directly touching the surface and leave to cool. Chill for 2 hours.
- 4
To assemble, slice the Madeira cake into 8 pieces and arrange in the base of a 2L trifle bowl. Pour over the macerated fruit and juices, scraping out any leftover sugar, then spoon over the custard. Chill for 15 minutes until the custard is cold.
- 5
For the syllabub, stir the wine, cream and sugar together, then whip to soft peaks. Gently top the custard with the cream, swirl it into pretty shapes, then chill for 1-2 hours (see tip). To decorate, crumble over the amaretti biscuits, if using, and arrange redcurrant stalks on top, if liked.
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