Mr S was in charge of this, I was merely the helper. He was still upset that he’d missed out on his jelly and ice cream on Christmas Day (He was asked!) and made this trifle for after the beef.
Preparing Stage 1
- Grease a loaf tin, line with cling film, then line with baking parchment, one long strip then a strip the other way leaving enough to help pull the trifle out
- Get gelatine leaves, double cream, sweet sherry, mascarpone & icing sugar ready
Preparing Stage 2
- Get gelatine leaves, custard powder, icing sugar & milk ready
Preparing Stage 3
- Get raspberry jelly, frozen raspberries & shop bought madeira loaf ready
Preparing Stage 4
- Get double cream, icing sugar & sprinkles ready
Soak the gelatine in cold water.
Warm the sherry and cream in a pan and remove from the heat. Squeeze the excess water from the gelatine and add to the cream. Whisk in the mascarpone and icing sugar and then pop in the tin, smooth out and pop in the fridge to chill.
Make the custard up according the the packet (use measurements from the attached recipe), remove from the heat. Soak the gelatine in cold water and then squeeze the excess water and add to the custard. You need to leave this to cool so pop some cling film over the surface, this will stop a skin forming.
When at room temperature, scrape over the cream layer then chill.
Make the raspberry jelly according to the packet instructions but only use 300ml of water. Again, cool to room temperature. (This is where ours differs slightly) Cut the madeira into long strips and lay on top of the custard with gaps, fill these gaps with the raspberries. Pour over the jelly and chill.
Just before ready to serve, whip up the cream and icing sugar until thick. Turn out the trifle and, if you have the time, pipe on top. We just stuck it on with a pallet knife. Sprinkle with your chosen sprinkles, slice and serve.
It felt time consuming but to be honest, it’s really just the waiting that’s involved.
It was a resounding success and I was disappointed when I went back for seconds and it had all gone!
Here’s the recipe with measurements, as you can see we did ours slightly different.