Over the Top Sherry Berry Trifle

RECIPE

OVER THE TOP SHERRY BERRY TRIFLE

Serves: 10

Prep Time: 30 Minutes

Assembly Time: 10 Minutes

INGREDIENTS

450g mixed frozen berries

2 tbsp Billington's golden caster sugar

The seeds and juice of a pomegranate

50g fresh berries: blueberries, blackberries

400ml water

5 leaves of gelatine

Booths toasted flaked almonds

3 tbsp E.H. Booth & Co. Manzanilla dry sherry

500ml luxury custard

400ml double cream

1 Madiera cake

1 vanilla pod

METHOD

FOR THE JELLY & CUSTARD

1. Empty the frozen berries into a saucepan with the sugar and 2 tbsp of the sherry and heat over a medium temperature until they’ve softened and the juice has become syrupy.
2. Add the pomegranate juice and the water and bring up to a gentle simmer.
3. Soak the gelatine leaves in cold water for 5 minutes until soft and squidgy, then squeeze out the excess water and add the leaves to the saucepan.
4. Stir until they’ve totally dissolved, and take the pan off the heat.
5. Pour the jelly mixture into a bowl and once it’s completely cool, put it in the fridge to set for at least an hour and a half.
6. Cut the vanilla pod in half, scrape out the seeds and whisk the vanilla into the custard.

ASSEMBLY

1. Slice the Madeira cake into 2cm thick slices and line the bottom of the dish with it, then pour over the remaining sherry.
2. Spoon the custard on the top of the sponge and smooth it into a layer with a palette knife.
3. Take the jelly out of the fridge and layer it on top of the custard.
4. Top with pomegranate seeds and any fresh berries you might have.
5. Repeat the layers of sponge, then custard, then berries until you’ve nearly reached the top of the dish.
6. Whip the cream to form soft peaks and dollop this on top of the final layer of custard.
7. Top with flaked toasted almonds and pomegranate seeds.