So let’s get to it and bake.
Free Standing Raspberry & Glitter Trifle Yum
Yield: 1 medium trifle
Serves: 6 slices
Time: hands on time about 40 minutes; plus setting and cooling time.
Inspired by: Nanny Bush’s Summer Trifle by Richard Bainbridge as featured on this year’s Great British Menu.
You will need:
1 small Loaf Tin (measuring about 18.5cm long x 9cm wide x 5.5cm high)
Pyrex Measuring Jug (or similar)
Bowl and small pan for melting the chocolate
good sized Mixing Bowl
Star Piping Nozzle
small Artists Paint Brush reserved for food use only
Pallet Knife (or similar)
For the Trifle
2 undecorated buns (muffin size) or sponge fingers sufficient to cover the base of the loaf tin
1 Raspberry Jelly (if possible with glitter already in it)
30 – 40 Raspberries (fresh or frozen)
264 ml (1/2 pint) Custard
c40g Milk (or White) Chocolate
Edible Lustre (I used the colour Snow Flake)
c200ml Double Cream
3 tsp Icing Sugar
1/2 tsp Vanilla Extract
How to make it:
1. Prepare the loaf tin. Line the loaf tin with a double layer of cling film ensuring surplus is overhanging the tin to aid removal of the trifle from the tin.
2. Start with the sponge layer. Using either undecorated buns or sponge fingers, lay the sponge in the base of the loaf tin. Ensure the whole of the base is covered by breaking up parts of the sponge to squeeze them into position.
3. Prepare the jelly. Make the jelly as per the packet instructions. You could consider topping up the jelly with a sparkling drink. Spoon the jelly over the top of the sponge ensuring it is just covered and soaking into the sponge. If you are using a vegetarian jelly be aware that these set much quicker than a traditional jelly.
4. Add a layer of raspberries. Add a neat layer of raspberries onto the sponge and jelly layer. Spoon over some more jelly until the top of the fruit is covered. You will probably have some jelly left over. Cover the loaf tin with some more cling film and place in the fridge for the jelly to set. (If using regular jelly containing gelatin, allow the sponge & jelly layer to firm up before working on the fruit layer.)
5. Make the custard once the jelly is set. If you’re using a custard powder follow the manufacturer’s instructions for making 264ml (1/2 pint). I used Bird’s Traditional Custard Powder. Alternatively make a crème patisserie. Ensure the custard is thick. If it is still quite runny, place it back into the pan and set it over a low heat to continue cooking. Stir continuously until it has thickened sufficiently, though do be aware that it will thicken a little more as it cools. Pour the custard into a good sized bowl and, ideally, stir it regularly to prevent a skin from forming until it is cold. Alternatively, cover the custard with cling film ensuring that it is in direct contact with the custard and set it aside to cool.
6. Prepare to work with the chocolate. Cut a sheet of greaseproof paper large enough to base line a baking tray. Draw pencil shapes on the paper to use as an outline when piping the chocolate. Turn the paper over and lay it into the tray, tacking down the corners with a little margarine or butter. Make a small piping bag with grease proof paper, this youtube video provides great instructions. Alternatively use a plastic piping bag.
7. Make the chocolate decorations. Break the chocolate into a bowl. Suspend the bowl over a small pan part filled with water. Ensure the water doesn’t touch the base of the bowl. Set the pan over a low heat to allow the chocolate to melt. Once it starts to melt, use a spatula to move the chocolate around until it has fully melted. Remove the bowl from the heat. Spoon the chocolate into your greaseproof paper piping bag. Cut the tip off the end. Pipe your chocolate shapes, using your pencil markings as a guide. Ensure the chocolate lines are thick enough to prevent the shapes from breaking when they are removed from the tray. Using the small artists brush flick some edible lustre onto the chocolate shapes. Set aside to firm up.
8. Add the cooled custard. Remove the loaf tin from the fridge. Uncover it and gently spoon over the custard. Use the back of the spoon to ensure it sits in the corners well. Level it off. Cover with cling film and place back into the fridge to firm up.
9. Remove the trifle from the tin. Once you are ready to finish decorating the trifle remove the loaf tin from the fridge. Have your serving plate next to you. Using the excess cling film as handles, hold the cling film along the two long sides and lift the trifle from the tin. Gently set it onto the serving plate. Slowly pull the cling film from one of the long sides to remove it from under the trifle (you may find it helpful to place the flat edge of a large knife against the long side of the trifle as you do this to help keep it steady).
10. Decorate the trifle. Pour the cream into a bowl. Add the vanilla and icing sugar. Whip the cream being careful not to over whip it. Spoon the Chantilly cream into the piping bag fitted with a star nozzle. Pipe the cream onto of the custard. Use a pallet knife to carefully lift the chocolate shapes from the tray. Position them on top of the trifle. Using the small artist’s brush lightly flick a little more of the edible lustre over the top of the trifle. Perhaps paint a little of the edible lustre around the sides of the jelly.
Sweet Christmas ideas from other bloggers:
Pretty Mince Pies from Charlotte’s Lively Kitchen
Christmas Lemon Curd & Amaretto Trifle from Casa Costello
Black Forrest Christmas Pudding – An Alternative Christmas Pudding from Tales from a Kitchen Shed.