Summer trifle

Galton Blackiston combines homemade sponge, custard and cream with lightly poached summer berries and a grown-up raspberry jelly
By Galton Blackiston
Summer trifle
  • Rating:
  • Serves: 10
  • Cook Time: 1 hour 25 minutes
  • Prep Time: 45 minutes plus 2 hours cooling time
  • Effort: easy


For the sponge

  • 125 g butter, softened
  • 125 g caster sugar
  • 3 eggs, lightly beaten
  • 125 g self-raising flour
  • 1/2 orange, zest and juice only

For the jelly

  • 250 g raspberries
  • 50 g caster sugar
  • 75 ml white wine
  • 3 leaves gelatine

For the poached fruit

  • 75 g caster sugar
  • 1 lime, juice only
  • 450 g strawberries, hulled
  • 450 g raspberries
  • 1/2 tsp vanilla extract

For the custard

  • 275 ml double cream
  • 150 ml whole milk
  • 1/2 vanilla pod, split in half lengthways
  • 4 medium eggs, yolks only
  • 75 g caster sugar
  • 1 tbsp cornflour

For the sugared nuts

  • 25 g whole blanched hazelnuts
  • 25 g pecans, roughly chopped
  • 25 g flaked almonds
  • 110 g icing sugar
  • 4 tbsp orange liqueur, such as Grand Marnier

To assemble

  • 275 ml dry sherry
  • 275 ml double cream, lightly whipped

Tips and Suggestions

You can prepare the various components for the trifle a day or 2 in advance, keep them in the fridge then assemble them on the day.


1. For the sponge: preheat the oven to 180C/160C fan/gas 4. Grease a 20cm round cake tin and line with baking parchment.

2. Cream the butter and sugar together in a mixing bowl until pale and fluffy then gradually beat in the eggs, a little at a time. Using a metal spoon or spatula, gently fold in the flour followed by the orange zest and juice.

3. Pour the mixture into cake tin and bake for about 30 mins, or until lightly golden and risen and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely.

4. For the jelly: put the raspberries, sugar, white wine and 75ml of water into a saucepan. Bring slowly to the boil over a medium heat then turn down the heat to low and simmer for 5 minutes.

5. While the raspberries are simmering, soak the gelatine leaves in a bowl of cold water for 5 minutes until soft.

6. Remove the saucepan from the heat and strain the mixture through a fine sieve placed over a bowl, rubbing the raspberries against the sieve with a spoon to extract as much juice as possible.

7. Remove the gelatine from the water, squeezing out any excess liquid, and stir into the hot raspberry juice until dissolved. Leave to cool and set in the bowl.

8. For the poached fruit: pour 120ml of water into a large saucepan and add the sugar and lime juice. Bring to a boil over a medium heat then remove from the heat and stir in the berries and vanilla extract. Set aside to allow the berries to soften in the residual heat.

9. For the custard: pour the cream and milk into a saucepan. Scrape the seeds of the vanilla pod into the pan and add the pod as well. Bring almost to the boil over a medium heat

10. While the cream and milk is heating, whisk together the egg yolks, sugar and cornflour until pale, thick and creamy. Very slowly pour the hot cream mixture onto the eggs, whisking continuously, until all incorporated (don't add the hot cream and milk too quickly or the eggs will scramble).

11. Return the mixture back into the pan and place over a low-medium heat, stirring all the time with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Remove from the heat, strain through a sieve then set aside to cool and thicken

12. For the sugared nuts: lightly oil a sheet of greaseproof paper. Place all of the sugared nut ingredients into a heavy-based non-stick frying pan. Place over a medium heat, swirling the pan occasionally, until the icing sugar has formed a golden caramel.

13. Pour the caramelised nuts onto the oiled greaseproof paper and set aside to cool and harden.

14. To assemble the trifle: cut the sponge into thick slices and arrange in the bottom of 10 individual serving glasses, or 1 large dish. Pour over the sherry and spoon over the poached fruit and any juices. Break up the jelly with a fork and arrange on top of the fruit then pour over the cooled custard. Spread the cream over the custard then transfer to the fridge to firm up.

15. When ready to serve, break up the caramelised nuts and sprinkle on top of the trifles.

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