Layers of mascarpone, custard, blackcurrant spirit, mixed berries and cake – who doesn’t love a trifle?
- 500g pack frozen forest fruits (berries, cherries etc.), defrosted
- 150g blackcurrant jam
- 200ml Blackcurrant Sylvan Spirit
- 300-350g madeira cake cut into roughly 3cm cubes
- 500ml tub custard
- 250g tub mascarpone
- 5 tbsp caster sugar
- 400ml double cream
Put the jam into a saucepan melt over a low heat, then tumble in the forest fruits and turn in the heat for a minute or so just until the juices start running. Spoon half the fruit mix into your glasses (or trifle bowl). Scatter over the madeira cake, and push them down a little into the berries. Pour over 150ml Blackcurrant Sylvan Spirit, divided equally among the glasses.
Put the custard, mascarpone and 3 tbsp sugar in a bowl together and beat until smooth, then divide equally between the glasses (or dollop into the trifle bowl). Layer remaining fruit over the mascarpone, reserving a small amount as a topping, if required.
Put the double cream, remaining 2 tbsp sugar and remaining 50ml Blackcurrant spirit in a bowl and beat until soft peaks form. Put cling film over both the glasses/bowl and cream and chill until ready to serve. You can do this up to 24 hours in advance.
To serve, spoon the blackcurrant cream all over the trifle. Top with reserved berries, or your favourite decoration.
