Berry Trifle with Butterscotch Custard and Jelly

The Berry Trifle with Butterscotch Custard and Jelly is a symphony of flavours and textures, layered in a dance of sweetness and tartness that tantalizes the taste buds. It begins with a base of soft, airy sponge cake, cut into perfect cubes that are both a delight to the eye and a cushion for the layers to come. Each cube is a sponge for the flavours, soaking up the juices of the berries and the richness of the custard, providing a foundation that is both stable and sumptuous.

Atop the sponge, a medley of berries—blackberries, blueberries, strawberries, and raspberries—forms a vibrant layer. The blackberries are plump jewels, bursting with a deep, wine-like flavour that is both earthy and exquisite. The blueberries, small and round, are little bursts of summer, their sweet and slightly tangy taste mingling with the other fruits. Strawberries, cut into quarters, are the heart of this berry ensemble, their bright red colour and juicy sweetness embodying the spirit of a bountiful harvest. Raspberries, with their delicate structure and intense flavour, add a touch of elegance and a hint of tartness that cuts through the sweetness.

The jelly layers are a masterpiece of texture and taste. The blackberry jelly, with its deep purple hue, is smooth and luscious, a gelatinous layer that holds the berries in place and adds a concentrated burst of fruitiness. The lime jelly, a contrasting layer of vibrant green, introduces a citrusy zing that complements the sweetness of the berries and the richness of the custard. It’s like a dollop of freshness, a reminder of springtime and new beginnings.

The butterscotch custard is a river of golden indulgence, flowing over the jelly and berries with a creamy, buttery richness that envelops the tongue in velvety smoothness. Its sweet, caramel-like flavour is the perfect counterpoint to the tangy fruits, creating a harmonious blend that is both comforting and exciting.

Crowning this creation is a layer of whipped cream, piped to perfection. The cream, whipped until stiff peaks form, is like a cloud of pure joy, its airy texture and subtle sweetness providing a delicate contrast to the layers beneath. The decorative flowers piped around the edges are not just a feast for the eyes but also a promise of the craftsmanship that has gone into creating this dessert.

The final touches are thoughtful and precise. A sprinkle of crushed nuts adds a crunchy contrast to the softness of the cream and custard, their earthy flavour grounding the dessert and adding depth. The reserved blueberries, placed atop each cream flower, are like little crowns, a nod to the berry layer below and a burst of freshness in every bite.

Chilled to perfection, the Berry Trifle with Butterscotch Custard and Jelly is a celebration of flavours, a dessert that is as beautiful to look at as it is to eat. It is a testament to the joy of layered desserts, where every spoonful is a journey through textures and tastes, a discovery of harmonious contrasts and delightful surprises.

Ingredients:

• 125g Sponge cake
• 125g Blackberries
• 125g Blueberries
• 125g Strawberries
• 125g Raspberries
• 1.5 litres Butterscotch custard
• 300ml Blackberry jelly
• 300ml Lime jelly
• 600ml Cream
• 15g Crushed nuts

Method:

1. Prepare the jelly according to the packet instructions and allow it to set.
2. Cut the sponge cake into square cubes, approximately 3x3x3cm, and place them at the bottom of the trifle bowl.
3. Quarter the strawberries.
4. Create a berry layer over the sponge using the mixed blackberries, blueberries, strawberries, and raspberries. Reserve about 10 blueberries for garnish.
5. Break up the set jelly into chunks.
6. Layer the blackberry jelly over the berries, followed by the lime jelly.
7. Save around 50ml of each jelly flavour for the final decoration.
8. Gently pour the butterscotch custard to form the next layer.
9. Whip the cream until stiff peaks form.
10. Using a piping bag, pipe a layer of cream over the custard.
11. Decorate the edges of the trifle with piped cream flowers.
12. Alternate jelly flavours, placing a teaspoon of jelly between each cream flower.
13. Sprinkle the crushed nuts over the centre of the cream layer.
14. Adorn each cream flower with a blueberry.
15. Chill the trifle in the refrigerator until ready to serve.

Enjoy your beautiful and delicious Berry Trifle!