Berry trifle
Ready in:
30 min
Difficulty
easy
Servings
8
Free from
gluten, soy
Ingredients
For the ladyfingers:
- 190g Mum’s Mill Quick Bread Mix
- 2 tablespoons corn starch
- 200g sugar
- pinch of salt
- 6 eggs, separated
- 1 teaspoon vanilla extract
For the fruit layer:
- 3 tablespoons good-quality raspberry jam
- 400g berries of your choice
For the cream:
- 200ml heavy whipping cream
- 250g cream cheese
- 1 teaspoon vanilla extract
- 4 tablespoons icing sugar
For the decoration:
- some berries
Step by Step Instructions
Step 1
The day before making the trifle, bake the homemade ladyfingers. To do this, start by preheating the oven to 165°C/325°F/Gas 3. Line a baking tray with baking paper.
Step 2
Separate the eggs (whites from yolks). Beat the egg whites with half of the sugar until you achieve stiff peaks (mix in the sugar in small portions). Set this aside.
Step 3
Beat the egg yolks with the other half of the sugar, the vanilla extract, and the salt.
Step 4
Mix the Mum’s Mill Quick Bread Mix and the corn starch into the egg yolk mixture and then carefully mix in the egg whites.
Step 5
Spoon the batter into a pastry bag. Pipe batter into 3cm wide 10cm lines.
Step 6
Bake for 14 minutes or until golden brown.
Step 7
Let the ladyfingers sit, uncovered at room temperature overnight before using.
For the Fruit layer:
- Heat the raspberry jam until runny and then stir in the berries, then set aside.
For the Cream layer:
- Whip cream with either a hand whisk or electric whisk until you have stiff peaks.
- Beat together the cream cheese with the vanilla extract, and the icing sugar.
- Carefully stir in the whipped cream. Set aside to chill in the fridge until ready to use.
To assemble your trifle:
- Cover the bottom of a trifle dish or glass bowl with a layer of your ladyfingers. Follow this with 1/3 of the chilled fruity jam mix and then 1/3 of the cream. Alternate, this way until you finish with cream on top.*
- Decorate the trifle with some fresh berries.**
* If you have any remaining ladyfingers, these can be frozen or used to make another dessert.
** Refrigerate for a couple of hours before serving.
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