Berry Trifle

Recently, my favourite dessert to make for big groups of people are trifles. Layering cream and spongecake with berries makes for a beautiful and delicious dessert. I usually don’t follow ay specific recipes when making trifles as I like to alter the layers depending on the time of year and number of people being served.

The recipe is as follows:

Berry Trifle 

PREP TIME: 40 mins
BAKE TIME: 1 hr 30 mins
TOTAL TIME: 2 hr 10 mins
MAKES: 12 servings

INGREDIENTS:

Vanilla Sponge Cake:

  • 6 egg whites
  • Butter and Breadcrumbs for the pan
  • 2 eggs
  • 2 dl sugar
  • 3 dl flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp vanilla sugar
  • 50 g butter
  • 1 dl milk

For the Chocolate Ganache:

  • 3 dl Whipping Cream
  • 300g Chocolate

DIRECTIONS:

For the Vanilla Sponge Cake:

Set the oven to 175 degrees.

Start by greasing the pan and coating it evenly with the breadcrumbs. Whisk together the eggs and sugar to a white and puffy mixture. Then, in a separate bowl, mix flour, baking soda and vanilla sugar. Melt the butter, and pour in the milk so that the mixture is lukewarm. Then, pour the milk mixture into the sugar mixture and stir. Whisk the flour mixture into the batter and pour it into the pan.

Bake your sponge cake in the oven for 28-30 minutes. Using a toothpick, check the consistency. If the toothpick is completely dry, the sugarcake is ready. Cut the cake horizontally into two or three separate cake depending on its thickness.

For the Chocolate Ganache:

Start by heating up the whipping cream in a pot. Just before it starts boiling, remove off heat and stir in chocolate. Store in refrigerator until assembling the cake.

Assemble:

  • Vanilla Sponge Cake
  • Chocolate Ganache
  • Fresh Berries
  • Whipped Cream

Start by placing one of the spongecakes on the bottom of the trifle bowl. Place a reasonable amount of chocolate ganache on top, followed by the whipped cream then berries. Repeat with the remaining cake bases saving some whipped cream and fresh berries to cover and decorate the top of the cake.

Enjoy!

– Julia ☆

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