MIXED BERRY & JELLY TRIFLE
2 packets berry-flavoured jelly crystals (we used a mix of raspberry and boysenberry)
1 teaspoon pink peppercorns (optional)
2 tablespoons white balsamic vinegar
2 tablespoons Cointreau
250g mixed berries, fresh or frozen
8 egg yolks
150g caster sugar
500ml cream
100ml full-cream milk
1 vanilla pod, seeds scraped
1 teaspoon vanilla extract
300ml cream
1 teaspoon vanilla extract
2 teaspoons icing sugar
500g mixed fresh berries
1 sponge (bought or homemade), to fit trifle bowl ¼ cup Cointreau
Make jellies to packet directions but using ¼ cup less liquid per packet than stated (3½ cups in total). Stir in peppercorns if using, vinegar and Cointreau. Leave to cool then pour into a 3.5-litre capacity trifle bowl.
Leave until slightly set then carefully add mixed berries (if using frozen, do not thaw first). Allow to set completely (perhaps overnight).
Beat egg yolks and sugar together until very well combined. Place cream and milk in a large saucepan, add vanilla seeds and extract and bring to a simmer (do not allow it to boil).
Remove pan from heat and gradually whisk egg mixture into cream mixture. Return pan to a medium to low heat and cook, stirring, until custard will thickly coat the back of a spoon (do not boil). Strain through a sieve and cover the surface with plastic wrap. Keep chilled until needed.
Beat cream with vanilla and icing sugar to firm peaks.
Scatter about half the fresh berries over the jelly and top with half the custard. Add the sponge layer and drizzle with Cointreau. Scatter over remaining berries (reserving some prize specimens for the top of the trifle). Add remaining custard and finish with the cream layer. Garnish with reserved berries before serving. Serves 10-12