All Entries
Blackberry Trifle. Add/Read Comments
Related Posts:
English Pudding - A Trifle
Droolworthy Food Picture - Click Winner
DMBLGIT - August 2007
Foodography/Still Life With and Does My Blog
Dessert of the Week: Baked Italian Cheesecake
Roast Butterflied Lamb
Dessert of the Week - Chocolate Croissants & Strawberries
Spinach And Feta Pies With Toasted Pine Nuts
M&S Gastropub Fish Pie and Chips
Figs Baked In Muscat
Related:
The creamy topping seemed overly elaborate for the result, but the whole, rested for a couple of hours in the fridge was delicious more Autumnal perhaps than spring-like but a grand submission for the St.Georges Day Brit-Pud fest organised by Becks and Posh and Monkey Gland. Technically it is English food but Eng-Pud doesn't have the same ring.
[full size on flickr]
- 350g plain sponge cake
- one egg separated
- 2 tbsp caster sugar
- 250g mascarpone cheese
- couple drops vanilla extract
- 250ml double cream
- 475g blackcurrants/blackberries
- 4 tbsp water
- 2 tbsp caster sugar
Simmer the fruit, water and sugar until plenty of juice is created, about 10 minutes. Remove from heat. Break the sponge into pieces and push into the bottom of a serving bowl. Spoon the fruit and juice over the top and allow to cool.
Mix the egg yolk and sugar in a bowl and mix well. Stir in the mascarpone and vanilla. Whip the cream until the soft peak stage and fold into the cheese mix. Beat the egg white until stiff and fold this in too. Spoon over the fruit and chill.
A classic English pudding. There were plenty to choose from, rhubarb crumble was one idea or my true favourite a Blackberry and Apple Pie as cooked by my mum. I would never do it justice though. This trifle is rather good mind but next time a little cassis, adding an alcoholic punch, may just splatter the sponges before the fruit is added. Just wish I thought of its addition while making it rather than literally 30 seconds ago...
[full size on flickr]
ADD A COMMENT (5)
Comments
I was going to ask what happened to the sherry!
Sigh, English cream even looks better than American cream!
Scribbled down by: sam on April 23, 2006 7:16 PM
I can't wait for blackberry season so I can give this a try! Lovely!
Scribbled down by: Ivonne on April 23, 2006 7:23 PM
I've never had a trifle without alcohol, is it really possible?
As for blackberries, I have them coming out my ears here! I have blackberry thorns in my purple blackberry hands and blackberry bush stratches all down my arms and legs, but what's a few stratches for a whole kilo bowl of FREE fresh blackberries for eating on the bench and more tuck away in the freezer.
So anyway wonder if leftover Battenberg cake pieces make a good trifle?
Scribbled down by: bron on April 23, 2006 10:31 PM
Battenberg - thats the marzipan covered pink and white squared thing yes? I would think the white sections would be fine. I used a maderia cake, plain and relatively tasteless.
Scribbled down by: Andrew on April 23, 2006 10:39 PM
I might have to try this out ... it looks and sounds yum!
Nigel Slater hits the spot again ... on the blackberry theme he has a truly delicious blackberry and apple cake with a lovely crunchy caramelised crumbly topping ...
Scribbled down by: Alex on April 24, 2006 12:50 PM