- 1 eight inch sponge cake ( I used leftover cake, you can also use 1 swiss roll instead)
- 1 cup of sweet syrup (boiled one part sugar to one and a half parts water and a drop of vanilla essence)
- 1 packet ( 400g) frozen mixed berries
- juice of 1 lemon
- vanilla essence
- 3 tbsp icing sugar ( or caster is fine)
- 1 pint ( 500ml) of thick custard ( I made mine from powder with added 2 tbsp icing sugar, 1 tsp vanilla essence and 100 ml of cream to 400 ml of milk)
- 400g double cream
- handfull of almond flakes
- 50 ml Black Raspberry Liquor
First make your custard and let it cool down. Meanwhile mix half the berries with 2 tbsp sugar and the lemon juice and gently cook on a low heat for 5-10 minutes to make a compote. Take off the heat and add the rest of the still frozen berries to the mix. Let them cool fr 5-10 minutes before you start layering the trifle.
Cut the sponge into 1 inch thick slices and arrange to cover the bottom of the trifle dish. Pour over half the sweet syrup and a few drops of the liquor. Pour half the berries on top together with the juice and press down with the spoon. add a few more drops of liquor and repeat with another layer of sponge, liquor and berries. Press everything down so all the fruit berrie juices and liquor get soaked into the sponge.
By now the custard should have cooled down, so you can pour it on top. Put the trifle in the fridge for 30 minutes so the custard can set a bit more.
Meanwhile whisk up the double cream with a little vanilla essence and 1 heaped tbsp of icing sugar. Toast the almond flakes in a non-stick pan over medium heat. Spoon the cream on top of the set custard. Decorate with toasted almond flakes.
Let the trifle rest for at least 6 hours in the fridge before serving.