Aussie blue­berry tri­fle

Style Magazine - - Recipe -

Us­ing the best blue­ber­ries on the mar­ket, cre­ate an easy, home-made tri­fle that will be a Christ­mas party hit.


♦ Sponge cake ♦ 1/3 cup corn flour ♦ 1/3 cup plain flour ♦ 1/3 cup self-rais­ing flour ♦ 4 x eggs, room tem­per­a­ture ♦ 2/3 cup caster su­gar ♦ salt ♦ cus­tard ♦ 1 cup milk ♦ 1 cup thick­ened cream ♦ 1 vanilla bean ♦ 4 egg yolks ♦ 1 ta­ble­spoon corn flour ♦ 1/3 cup caster su­gar

Tri­fle: ♦ Pre-made sponge cake (see recipe be­low) ♦ Pre-made rasp­berry jelly ♦ Pre-made cus­tard (see recipe be­low) ♦ A pot of cream ♦ 2 pun­nets of blue­ber­ries


Make the sponge: Grease two deep, 20cm cake tins and line bases with bak­ing pa­per. Sift flours and 1/4 tea­spoon salt to­gether three times to aer­ate. Pre­heat oven to 180 de­grees Cel­sius. Us­ing an elec­tric mixer, beat eggs and su­gar in a large bowl on medium-high speed for six min­utes, or un­til mix­ture is thick, pale and tripled in vol­ume. Grad­u­ally sift flour mix­ture over egg mix­ture while si­mul­ta­ne­ously fold­ing in with a large metal spoon un­til just com­bined. Di­vide mix­ture be­tween pre­pared tins. Bake for 20 min­utes, or un­til cakes have shrunk away from the sides slightly and spring back when gen­tly touched. Turn out on to bak­ing pa­per-lined wire racks. Care­fully peel away the bak­ing pa­per from the tins, then leave it to cool.

Make the cus­tard: Com­bine milk and cream in a small saucepan. Us­ing a sharp knife, split vanilla bean in half length­ways and scrape out seeds. Add bean and seeds to milk mix­ture. Place over medium heat. Cook, stir­ring con­stantly for five min­utes or un­til hot. Do not al­low mix­ture to boil. Re­move pan from heat. Whisk egg yolks, corn flour and su­gar in a heat­proof bowl un­til well com­bined. Re­move vanilla beans from milk mix­ture. Pour hot milk mix­ture over egg yolk mix­ture, whisk­ing con­stantly. Re­turn mix­ture to saucepan over low heat. Cook, stir­ring con­stantly for 15 to 20 min­utes or un­til cus­tard thick­ens and coats the back of a metal spoon do not al­low cus­tard to boil, as it might cur­dle.

As­sem­ble the tri­fle: Make the jelly as per the in­struc­tions on the packet, us­ing two pack­ets of jelly per sin­gle serve of wa­ter for thicker jelly. Once the sponge is cool and the jelly is set, di­vide them into pieces. Start as­sem­bling the tri­fle by plac­ing a layer of sponge in­side the serv­ing bowl. Then add a layer of jelly and a layer of cus­tard, let­ting the cus­tard seep in be­tween the jelly pieces. Add a layer of blue­ber­ries to the top of the cus­tard layer. Re­peat with another sponge, jelly and cus­tard layer. Fin­ish by adding a layer of cream on top of the cus­tard, then add a fi­nal layer of blue­ber­ries.

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