Elderflower and Raspberry Summer Trifle by Valentine Warner

Everyone loves a really good pudding and Valentine Warner’s latest seasonal recipe is utterly delicious; just reading the ingredients list is enough to make your mouth water!

Serves 10 Prep time Bake time
Elderflower and Raspberry Summer Trifle by Valentine Warner

Ingredients

  • 6 large egg yolks
  • 600ml double cream
  • 2 tbsp caster sugar
  • 2 tsp cornflour
  • 30ml Belvoir Elderflower cordial

Sponge base:

  • Enough sponge fingers to cover bottom of the bowl 3 times (approx 1 – 1 ½ packets)
  • 300ml muscat grape dessert wine such as Brown Brothers orange muscat and flora

Fruity layer:

  • Raspberries 340g fresh uncooked
  • 170g raspberries for cooking
  • 200ml Belvoir Elderflower cordial

Whipped cream:

  • 300ml double cream
  • 75g meringue roughly broken

Topping:

  • Silver decorating balls
  • 2 tbsp flaked almonds
  • 50g dark 70% Chocolate
  • Zest of 1 unwaxed lemon

Method

  1. To make the custard, heat the cream in a heavy pan until it is almost boiling. Meanwhile, beat the egg yolks, sugar, cornflour and elderflower cordial together until smooth. Pour the hot cream onto the egg yolk mixture and stir well. Return to the rinsed out pan and place over a very gentle heat. Cook the custard until the mixture just comes to the boil, stirring all the time, cook for 30 seconds. Strain through a fine sieve and set aside. Leave custard to stand whilst you get on with the rest.
  2. Put the raspberries in a small pan with the cordial and simmer rapidly until the raspberries appear syrupy, remembering they will thicken when cooled. The syrup wants to be quite thick, almost jammy.
  3. Pour the dessert wine into a bowl and soak the sponge fingers; don’t leave them too long else they will collapse. The fingers should soak up all the wine. Carefully place or mush them into the bottom of your serving bowl, slightly press them down.
  4. Scatter the fresh raspberries over the top followed by the cooled raspberry syrup, then top with cooled custard.
  5. Whip the cream, taking great care not to split it. When the peaks are only just stiff very gently fold in the broken up meringue; if folded into it too vigorously you will over-whip the cream. Blob the cream in spoonfuls side by side all over the top of the trifle, then smooth very carefully with the spatula.
  6. Sprinkle silver decorating balls and almond flakes over the top and scatter with the zest of a lemon. Place in a fridge covered in cling film & leave for at least 4 hours to allow the custard to set.