About the bake
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.
Method
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.
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.
Step 3:
Soak the gelatine in a bowl of cold water and set aside.
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.
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.
Step 6:
To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.
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.
Step 8:
While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed.
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.
Step 10:
Take the desserts out of the fridge and sprinkle with the popping candy.
Step 11:
Place the meringue into a piping bag with a plain nozzle. Pipe bulbs of the glossy meringue on top of the dessert.
Step 12:
Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
Step 13:
Decorate with some of the remaining fresh fruit.
Ingredients
For the base
- 1 Madeira cake (small)
- 1 Mixed berries (punnet)
- 2 Gelatine leaves
- 20ml Port
- 25g Billington's Unrefined Golden Caster Sugar
- 1 Berries (frozen) (punnet)
For the white chocolate custard
- 250g White chocolate (good quality)
- 500g Custard (fresh)
- 2 tsp Vanilla bean paste
For the meringue
- 200g Billington's Unrefined Golden Caster Sugar
- 50ml Water
- 6 Egg white(s) (free range)
- Popping candy (for decoration)
- 200g Billington's Unrefined Golden Caster Sugar
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Ingredients
For the base
- 1 Madeira cake (small)
- 1 Mixed berries (punnet)
- 2 Gelatine leaves
- 20ml Port
- 25g Billington's Unrefined Golden Caster Sugar
- 1 Berries (frozen) (punnet)
For the white chocolate custard
- 250g White chocolate (good quality)
- 500g Custard (fresh)
- 2 tsp Vanilla bean paste
For the meringue
- 200g Billington's Unrefined Golden Caster Sugar
- 50ml Water
- 6 Egg white(s) (free range)
- Popping candy (for decoration)
- 200g Billington's Unrefined Golden Caster Sugar