A Trifle Rushed
When CT requested a trifle for his birthday, I was just a little relieved. Time and I don’t seem to get on so well these days and the day before his birthday was a particularly busy one. I’d been concerned that I might not be able to fit a cake in, but a mere trifle?
A while back I’d put a bag of chocolate madeleines I’d made (minus the chilli) in the freezer for just such an occasion. Hooray, no cake baking required. Normally, I would make custard for a trifle, but shop bought ones are quite respectable now so I could see the way that was heading. As for the fruit, that was easy. It was summer and flavoursome local Cornish strawberries and raspberries were in abundance. A half used punnet of blueberries was sitting in the fridge calling to be included, along with a bottle of rose syrup telling me it had been under-utilised this summer. So simple. All I had to do was buy some cream, custard and fruit from the local greengrocers and assemble.
The trifle was a roaring success. CT reckoned it was the best birthday cake ever. The sponge had soaked up all the syrupy rose fruit juices and alcohol and it all worked symbiotically together to make a beautiful whole. We had it for a birthday breakfast before leaving for the day and had some for a late supper when we got home too. With all that fruit in it, it somehow felt a little less naughty than it really was, so we were able to indulge in a suitably carefree manner.
This post title is in part a tribute to Jude’s blog A Trifle Rushed. I thought the name was a good one and was rather sad to see it change. She must have thought so to as she’s reverted it back again. Her blog all about home cooking in England and simple seafood cooking in Brittany.
Summer Berry Rose Trifle
- 12 chocolate madeleines (or sponge of choice)
- 250 g blueberries – washed
- 500 g strawberries – washed and halted or quartered (according to size)
- 250 g raspberries
- 3 tbsp rose syrup (or cordial of choice)
- 3 tbsp rose liqueur (or use substitute with more rose syrup)
- 500 ml custard
- 300 ml double cream
- Marinade the strawberries in the rose syrup for an hour if possible. Likewise marinade the blueberries in the rose liqueur for the same amount of time.
- Line a trifle bowl or other large round dish with the madeleines or sponge.
- Spoon the blueberries and any juice over the sponges, followed by the strawberries so there are distinctive layers of colour.
- Pour the custard over the fruit, making sure all are covered.
- Whip the cream until peaks form, but take care not to over whip. Spoon over the custard.
- Sprinkle the raspberries over the top along with any other sprinkles desired. If you can bear it, leave in the fridge or a cool place to firm up for an hour or so before eating.
Shop Local is a monthly event highlighting the importance of shopping locally. Both my raspberries and strawberries are Cornish and bought locally as were the eggs with which I made my madeleines. Hosted by Elizabeth’s Kitchen Diary, this inspired event is very dear to my heart.
This was one of those Dead Easy Desserts that you can’t quite believe will turn out to be so good. Although it’s best to leave the fruit to marinade for a while, the assembly process itself takes less than 25 minutes. This event is normally hosted by Sarah of Maison Cupcake, but this month is being guest hosted by Manjiri over at Slice of Me. The theme this month is strawberries.
As the blueberries were really fed up of sitting in the fridge and crying out to be used, I am submitting this to the No Waste Food Challenge. Normally hosted over at Elizabeth’s Kitchen Diaries, it is being guest hosted by Laura this month over at I’d Much Rather Bake Than …