Three Berry Trifle

Traditional trifle is a dessert arranged in layers consisting of custard, fruit, sponge cake, fruit juice or gelatin and whipped cream. The hero of this Three Berry Trifle is Madagascar Vanilla custard. You will have to dig with the spoon all the way to the bottom, which means you will automatically get the other flavours on the spoon as well. A short bread biscuit serve with this trifle brings an additional texture with more flavour to this dessert.

Custard

4 cups milk (1000g)

1 tsp Madagascar vanilla sugar mix

½ cup caster sugar (90g)

1 cup milk (250g)

¾ cup custard powder (95g)

Method

Place 4 cups milk, vanilla and sugar in a saucepan and bring to the boil. Mix 1 cup milk and ¾ cup custard powder in a bowl with a whisk and stir in the boiling milk to thicken. Pour mixture evenly in a bowl.

Three Berry Fruit

½ cup water (110g)

500 g fruit, (blackberries, blueberries, raspberries)

¼ cup caster sugar (50g)

2 tbls cornflour (15g)

2 tbls water (30g)

Method

Place ½ cup water, fruit and sugar in a saucepan and bring to the boil. Mix 2 tbls cornflour and 2 tbls water in a bowl with a fork and stir in the boiling fruit mix to thicken. Pour mixture evenly on top of the custard layer. Place in the fridge covered with food wrap to avoid skin and allow cooling overnight.

Whip 600 ml of fresh cream and place evenly on top of the fruit layer with 120 g of fresh blueberries, raspberries or blackberries scattered on top. Finish with some white chocolate curls and a sprinkle of cocoa powder.

Serve with a pecan and mango shortbread biscuit. Bon Appetit.

Note: Madagascar vanilla sugar mix is vanilla bean powder mixed with caster sugar and if not available use any good vanilla essence, paste or vanilla beans.