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20Prep Time
A little effort

Luxury Trifle

Celebrity recipe
  • Nut Free

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.

20Prep Time
A little effort


  1. 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.

  2. 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. Step 3:

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

  4. 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.

  5. 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. Step 6:

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

  7. 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.

  8. Step 8:

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

  9. 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. Step 10:

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

  11. 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. Step 12:

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

  13. Step 13:

    Decorate with some of the remaining fresh fruit.


  • 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)

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