Deconstructed Trifle with Homemade Custard & Berry Coulis
A modern twist on the classic trifle, featuring light sponge cake, homemade custard, and a tangy berry coulis for an elegant yet comforting dessert.
Equipment
- mixing bowl
- whisk,
- baking dish
- Baking parchment
- Cooling rack
Ingredients
For the Cake:
- 4 eggs
- 1 mug caster sugar
- 1 mug plain flour
- ⅓ mug cornflour
- 1 tsp baking powder
For the Trifle:
- Homemade custard
- Berry coulis
- Whipped cream
- Homemade jam
Instructions
- Preheat the oven to 190°C.
- Line an baking dish with damp baking parchment.
- In a mixing bowl, beat the eggs and caster sugar until thick and pale.
- Gently fold in the plain flour, cornflour, and baking powder until just combined.
- Pour the batter into the prepared baking dish and bake for 20 minutes until golden and springy.
- Remove from the oven, lift out of the dish, and cool on a rack.
- Once cooled, slice the cake in half and fill with whipped cream and homemade jam.
For the Trifle:
- Cut the sponge into pieces and serve with homemade custard and a drizzle of berry coulis for a deconstructed presentation.
Notes / Tips / Wine Advice:
Serving Tip:
Garnish with fresh berries and a dusting of icing sugar for an elegant finish.
Wine Advice:
A sweet dessert wine like Sauternes or a light sparkling Moscato complements this dish beautifully.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 12 g | Fiber: 1 g | Sugar: 25 g | Salt: 0.3 mg
