A refreshing, elegant dessert featuring layers of sponge, fruit compote, vanilla custard and whipped cream. Serves 8.
Ingredients
Sponge Cake
- 4 large eggs, room temperature
- 125 g caster sugar
- 100 g plain flour, sifted
- Pinch of salt
- Optional: 2 tbsp sweet sherry or fruit juice for soaking
Fruit Compote
- 500 g mixed berries (strawberries, raspberries, blueberries)
- 2 tbsp caster sugar
- 1 tbsp lemon juice
Vanilla Custard
- 600 ml whole milk
- 4 large egg yolks
- 50 g caster sugar
- 1 tbsp cornflour
- 1 tsp vanilla extract
Whipped Cream
- 300 ml double cream, chilled
- 2 tbsp icing sugar, sifted
- 1 tsp vanilla extract
To Decorate
- Handful of fresh berries
- Fresh mint leaves
Equipment
- 20 cm round cake tin
- Large mixing bowls
- Hand or stand mixer
- 9×13 cm (3 litre) trifle bowl or individual glasses
