Name: Vanilla Bean Trifle Recipe
Total time: 115 min
Yield: 6
Cuisine: NA

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Everyone will love this spectacular trifle dessert, which offers a gourmet take on the traditional favourites. 

How to make Vanilla Bean Trifle Recipe

Valli Little

Crawler

<p>Everyone will love this spectacular trifle dessert, which offers a gourmet take on the traditional favourites. </p>

Bought sponge cake

Strawberry jam or raspberry jam

Sweet sherry

Egg yolks

Caster sugar

Thin cream

Milk

Vanilla bean split

Sachet gelatine

Crystallised violet flowers*,  to garnish

Fresh raspberries or frozen raspberries

Icing sugar

Thick cream

Sweet sherry or dessert wine

Small Lemon,  Zested

To make the coulis, puree together the raspberries and sugar, then strain through a fine sieve into a bowl.

step 1

Spread sponge with jam and cut into small cubes. Place in a bowl and drizzle with the sherry and the coulis. Divide between six 175ml glasses.

step 2

Place the egg yolks and sugar in a bowl and whisk until pale. Set aside.

step 3

Place the cream and milk in a saucepan. Scrape in vanilla seeds and add bean too. Bring to the boil, then pour onto the egg mixture, discarding the bean, and stir to combine.

step 4

Clean the saucepan, then return custard to the pan and cook over low heat for 2-3 minutes until thickened. Place gelatine and 1 tablespoon water in a teacup in a saucepan of simmering water and stir until the gelatine is clear. Stir into custard. Set aside to cool, then cover and refrigerate for 15 minutes until cooled and thickened. Pour over sponge and return to fridge.

step 5

To make the syllabub, place the cream, sherry, sugar and lemon zest in a bowl. Scrape in vanilla seeds, discarding the bean. Whisk until soft peaks form. Spoon a generous dollop on top of each trifle and garnish with a crystallised violet.

step 6

Taste