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Individual trifle in a glass topped with fresh fruit Tried & Tested

Luxury trifle

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There is nothing better served at a party than a delicious English trifle. This trifle was developed by award winning patissier, chocolatier and rising celebrity chef, Will Torrent. Fresh fruit, soft sponge, custard and meringue, topped with a dash of Port this pud is sure to excite everyone’s tastebuds and impress your friends and family at your next dinner party.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:medium

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Ingredients

For the base

  • 1 1 Madeira cake small
  • 1 1 Mixed berries punnet
  • 2 2 Gelatine leaves
  • 20ml ¾ fl oz Port
  • 25g 1 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Berries (frozen) punnet

For the white chocolate custard

  • 250g 8⅞ oz White chocolate good quality
  • 500g 17⅝ oz Custard fresh
  • 2tsp 2tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste

For the meringue

  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 50ml 1¾ fl oz Water
  • 6 6 Egg white(s) (free range)
  • Popping candy for decoration

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Choose four, equal sized glasses for serving, then slice the Madeira cake, using a round cutter to cut discs that fit each glass.  Place one piece of cake in the bottom of each glass.

    Ingredients for this step

    • 1 1 Madeira cake small
  2. Classic mode Step 2

    Carefully place a mixture of the fresh fruit (3 – 4 berries) on top of the sponge in each glass, pushing the fruit to the sides so that you can see them through the glass.

  3. Classic mode Step 3

    Soak the gelatine in a bowl of cold water and set aside.

    Ingredients for this step

    • 2 2 Gelatine leaves
  4. Classic mode Step 4

    In a saucepan, slowly bring the port, sugar and frozen berries to the boil.  Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.

    Ingredients for this step

  5. Classic mode Step 5

    Reheat the syrup gently and add the gelatine, stirring occasionally until combined.  Using a spoon, divide syrup equally between each glass, pouring it over the fresh fruit. Refrigerate for 2 – 3 hours to set.

  6. Classic mode Step 6

    To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.

    Ingredients for this step

    • 250g 8⅞ oz White chocolate good quality
  7. Classic mode Step 7

    Gently fold the fresh custard into the melted chocolate adding 2 teaspoons of Vanilla Bean Paste.  Spoon the custard mixture over the set jelly and then place in the fridge to set.

    Ingredients for this step

    • 500g 17⅝ oz Custard fresh
    • 2tsp 2tsp Vanilla bean paste (we use Nielsen-Massey) Vanilla bean paste
  8. Classic mode Step 8

    While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed.

    Ingredients for this step

    • 6 6 Egg white(s) (free range)
  9. Classic mode Step 9

    At the same time, heat the water and sugar in a saucepan until it reaches 121ºC (this can be measured using a thermometer).  Carefully add the sugar syrup to the egg whites, in a steady stream, while continuing to beat.  Continue to whisk until the bowl cools, you should be left with a tight, very glossy meringue.

  10. Classic mode Step 10

    Take the desserts out of the fridge and sprinkle with the popping candy.

    Ingredients for this step

    • Popping candy for decoration
  11. Classic mode Step 11

    Place the meringue into a piping bag with a plain nozzle.  Pipe bulbs of the glossy meringue on top of the dessert.

  12. Classic mode Step 12

    Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.

  13. Classic mode Step 13

    Decorate with some of the remaining fresh fruit.

    Ingredients for this step

    • 1 1 Mixed berries punnet