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Retro dessert: strawberry & blackberry trifle
I couldn’t resist buying a pair of these amazing vintage style trifle glasses in Sainsbury’s last week, especially since I had a boxful of chocolate and vanilla cake trimmings from the previous day’s wedding cake marathon to use up. And before you say that I could have made cake pops, the idea of mixing up my lovely cake crumbs with leftover buttercream frosting was just - too sugary to contemplate. And I actively dislike buttercream frosting. So instead we had one lovely fresh trifle, and one extremely chocolately tiramisu, which you can see hiding in the background above.
So to make your strawberry jelly, get about 250g strawberries pitted and halved in a saucepan, stir through 25g sugar, then place on a low heat with a lid or with clingfilm over. Give it a shake after five minutes, then after a further five check to see how much juice you’ve got - there should be a fair amount. Sieve the juice into a bowl, but don’t press the strawberries or you’ll get cloudy juice. Taste the juice for sugar, add a splash of lemon juice or fresh lemonade to taste, and weigh out how much you’ve got. For every 100ml, you’ll need 1 gelatine leaf. Soak the gelatine leaf in cold water for 5 minutes, and warm up about 1/4 of your juice in a saucepan. Once the gelatine has bloomed, squeeze it out, stir it into the hot strawberry juice off the heat, then stir that into the remaining 3/4 of the juice. Pass it through a sieve, then pour a generous layer into the bottom of your trifle dish - for added retro, you could pop some halved strawberries in too. Let the jelly set firm in the fridge. If you just fancied some strawberry jelly without the rest of the trifle, you could just stop there, and it’ll be delicious.
But if not, whip up some double cream to medium peaks, then stir in a few tablespoons of greek yoghurt and icing sugar to taste while you’re waiting for the jelly to set. It’ll take ages, so you might as well slice up your strawberries and blackberries, or whatever soft fruit you have handy, and have a cup of tea. Don’t eat the cake trimmings with your tea though, as you’ll need them shortly.
Once the jelly has set, add your leftover sponge cake trimmings or crumbs. Pour over your booze of choice (we had some scotch open) and gently press the cake down. Layer up your fruit and whipped cream - I didn’t have any eggs for a custard layer, but you could make a nice creme patissiere and mix it with lightly whipped double cream if you fancy it. For the final layer, I poured over some leftover jelly, which looked lovely once it set. Serve with more fresh strawberries, ideally outdoors.

Retro dessert: strawberry & blackberry trifle

I couldn’t resist buying a pair of these amazing vintage style trifle glasses in Sainsbury’s last week, especially since I had a boxful of chocolate and vanilla cake trimmings from the previous day’s wedding cake marathon to use up. And before you say that I could have made cake pops, the idea of mixing up my lovely cake crumbs with leftover buttercream frosting was just - too sugary to contemplate. And I actively dislike buttercream frosting. So instead we had one lovely fresh trifle, and one extremely chocolately tiramisu, which you can see hiding in the background above.

So to make your strawberry jelly, get about 250g strawberries pitted and halved in a saucepan, stir through 25g sugar, then place on a low heat with a lid or with clingfilm over. Give it a shake after five minutes, then after a further five check to see how much juice you’ve got - there should be a fair amount. Sieve the juice into a bowl, but don’t press the strawberries or you’ll get cloudy juice. Taste the juice for sugar, add a splash of lemon juice or fresh lemonade to taste, and weigh out how much you’ve got. For every 100ml, you’ll need 1 gelatine leaf. Soak the gelatine leaf in cold water for 5 minutes, and warm up about 1/4 of your juice in a saucepan. Once the gelatine has bloomed, squeeze it out, stir it into the hot strawberry juice off the heat, then stir that into the remaining 3/4 of the juice. Pass it through a sieve, then pour a generous layer into the bottom of your trifle dish - for added retro, you could pop some halved strawberries in too. Let the jelly set firm in the fridge. If you just fancied some strawberry jelly without the rest of the trifle, you could just stop there, and it’ll be delicious.

But if not, whip up some double cream to medium peaks, then stir in a few tablespoons of greek yoghurt and icing sugar to taste while you’re waiting for the jelly to set. It’ll take ages, so you might as well slice up your strawberries and blackberries, or whatever soft fruit you have handy, and have a cup of tea. Don’t eat the cake trimmings with your tea though, as you’ll need them shortly.

Once the jelly has set, add your leftover sponge cake trimmings or crumbs. Pour over your booze of choice (we had some scotch open) and gently press the cake down. Layer up your fruit and whipped cream - I didn’t have any eggs for a custard layer, but you could make a nice creme patissiere and mix it with lightly whipped double cream if you fancy it. For the final layer, I poured over some leftover jelly, which looked lovely once it set. Serve with more fresh strawberries, ideally outdoors.

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