Makes 6-8 servings
The inspiration for this recipe comes from my mother-in-law, who makes the BEST trifle every year for Christmas. My version is a summer trifle; full of raspberries, zesty lemon and gin! Making a trifle takes a bit of time and planning, but it’s so worth it for a special occasion.
I can’t compete with my mother-in-law’s trifle, but I have learnt that planning is key for a good trifle. Therefore, I am including a timeline to help you achieve this wonderful dessert without any stress.
I start making the trifle two days in advance of the big day. This way I spread the workload, give the trifle time to set and spend more time with my guests on the day.
The ingredients below will be enough to make a big trifle. My trifle bowl is a medium size (18cm wide and 12cm deep), so I always have left over ingredients. I end up mixing any left over ingredients in another small bowl to make a mini trifle 😊
I hope you enjoy this dessert. Remember to tag @apinchofzing on Instagram if you give it a try.
Trifle elements
2 x sponge layers (I made raspberry and lemon muffins)
150ml gin liqueur (I used grapefruit and elderflower gin liqueur)
1 portion of home made lemon curd
about half a jar (160g) of raspberry jam
2 x custard layers (I used 525ml Alpro custard)
Whipped cream (made with 270ml of Elmlea plant double cream)
Fresh raspberries (about 225g)
Planning
Day 1
Start by making the muffins to use for the sponge layer; this gives them plenty of time to cool down. Also make the lemon curd on day 1, as this needs time to cool down and set.
Day 2
This is when you can finish making the trifle, to give it enough time to set in the fridge overnight, in preparation for the big day.
All you have left to do before assembling the trifle is to make the whipped cream and mix the elements to make the two custard layers. Worry not, I use shop bought Alpro custard at this stage.
Day 3
Today is the big day. Time to enjoy this wonderful trifle 😊
Step 1. Make the raspberry and lemon muffins (makes 12 muffins)
Ingredients
1 cup soy milk
1 teaspoon cider vinegar or lemon juice
2 cups plain flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup sugar
a pinch of salt
zest from one lemon
1 cup raspberries
¼ cup + 2 tablespoons rapeseed oil
½ teaspoon vanilla extract
½ teaspoon lemon extract
Method
1. Preheat the oven to 190C. Line a muffin baking tray with muffin cases.
2. Heat up the milk for 30 seconds in the microwave and add the cider vinegar. Leave to curdle and move to the next step.
3. In a large bowl mix the dry ingredients (flour, baking powder, baking soda, sugar, salt, lemon zest). Mix in the raspberries.
4. Add in the wet ingredients (curdled milk, oil, vanilla and lemon extract) and gently mix together, trying not to break the fruit.
5. Place a large tablespoon of the mixture to each muffin case and split any excess left between them.
6. Bake for 20 minutes and leave to cool down. The muffins stay fresh for a few days in an air tight container.
Step 2. Make the lemon curd
Ingredients
½ cup sugar
1 tablespoon corn flour
1/2 cup soy milk
¼ cup lemon juice (about 2 lemons)
zest from one lemon
a pinch of turmeric for colour
Method
Use a small pot. Mix the sugar and corn flour; this will prevent any flour lumps from forming when cooking the curd. Add the rest of the ingredients and cook on low heat, while constantly whisking, until the curd thickens. Should take about 5 minutes for the curd to thicken. The curd will thicken more as it cools down. Store in a jar with a lid on.
Step 3. Make the whipped cream
Ingredients
270ml Elmlea plant double cream
3 tablespoons sugar
1 teaspoon vanilla extract
Method
1. Add all the ingredients in a large bowl and whisk with an electric mixer on high speed until the cream thickens and forms stiff peaks. Cover and store in the fridge until ready to use.
Step 4. Make the custard layers
Ingredients
Alpro custard (525ml)
half of the lemon curd made in Step 2
3 tablespoons whipped cream made at Step 3
Method
Custard layer 1: Pour the Alpro custard in a medium size bowl and mix it with half of the lemon curd made at Step 2. Mix until combined.
Custard layer 2: Pour half of the Custard layer 1 in another medium size bowl and mix with 3 tablespoons of the whipped cream made at Step 3. Mix until combined. This will end up looking like a light mousse.
Step 5. Layer the trifle
You are now ready to assemble the trifle 😊
1. Cut the muffins in half horizontally. Layer enough muffin pieces to cover the bottom of your trifle bowl. Soak each muffin piece with about a tablespoon of gin liqueur.
2. Spread a thin layer of lemon curd and one of raspberry jam.
3. Spoon over a layer of the Custard number 2 and top with a handful of fresh raspberries.
4. Add another layer of muffin pieces soaked in gin liqueur.
5. Spread another thin layer of lemon curd and one of raspberry jam.
6. Spoon over a layer of the Custard number 1.
7. Pipe whipped cream on top and decorate with more fresh raspberries.
8. Cover and leave in the fridge overnight to set.
Enjoy the next day!
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