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Summer Fruit Trifle

50 mins + chill for 2 hrs Cook
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You don’t have to wait until the winter months to enjoy a tasty trifle. This Summer berry trifle is layered with homemade lemon sponge, thick vanilla custard, summer berries and whipped cream. It really is a showstopper and is guaranteed to wow all your family & friends.

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Summer Fruit Trifle

Summer Fruit Trifle

agnesgempackfoods-ie
prep time
35 mins
cooking time
50 mins + chill for 2 hrs
servings
10
total time
3 hr 25 mins

Equipment

  • Weighing scales

  • Oven

  • 1 x 4 litre trifle bowl

  • 1 x 2lb loaf tin

  • Mixing bowls

  • Whisk

  • Spatula

  • Saucepan

  • Chopping board

  • Small knife

Ingredients

  • Lemon Sponge:

  • 175g Gem caster sugar

  • 175g Gem self-raising flour

  • 175g butter, soft

  • 3 medium eggs

  • Zest of 1 lemon

  • ¾ level tsp Gem baking powder

  • Vanilla Custard:

  • 500ml milk

  • 6 medium egg yolks

  • 80g caster sugar

  • 20g Gem cornflour

  • Dash vanilla extract

  • Berries & Cream:

  • 250g fresh strawberries

  • 250g fresh blueberries

  • 250g fresh raspberries

  • 3 tbsp raspberry jam

  • 600ml semi whipped cream

  • Fresh mint

  • Edible flowers (optional)

Instructions

1
For the sponge, preheat your oven to 180C/160C fan.
2
Line a 2lb loaf tin with a paper liner.
3
Add all the sponge ingredients into a bowl and mix well to combine.
4
Spoon this into the prepared tin and bake in the preheated oven for 50 minutes or until a skewer inserted comes out clean.
5
Remove and allow to cool.
6
To make the vanilla custard, into a saucepan add the milk and heat gently.
7
In a separate bowl whisk together the yolks, sugar, cornflour and vanilla.
8
Add the warm milk to the egg mixture and mix to combine.
9
Strain back into a clean saucepan and cook over a medium/low heat until it thickens up.
10
Once thick, whisk to remove lumps.
11
Pour into a container & place a layer of cling film directly touching the custard to stop a skin forming.
12
Chill until needed.
13
For the berries, place them into a bowl with the jam and mix to combine.
14
To assemble, spoon 1/3 of the berry mixture into the base of a 4litre trifle dish.
15
Arrange the sliced cooled sponge around the sides.
16
Spoon in ½ the cream, top with more berries, pour on the chilled custard, add the last of the berries and finish with the remaining cream.
17
You can pipe on the top layer of cream or simply spoon it on.
18
Decorate with mint and edible flowers.
19
Chill until needed or serve straight away.
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