If glamour and class was a dessert, it would be this show stopping trifle, filled with champagne jelly, fresh berries, vanilla sponge, rich vanilla custard and whipped cream.
For the jelly, heat up the water and sugar in a sauce pan, until all the sugar is dissolved. Separately, soak your gelatine in the champagne for 5 minutes. Speeze any excess champagne out the gelatine and dissolve them into your syrup, and once done, whisk into the champagne. Place the mixture into your chosen trifle dish and let set in the fridge for 6 hours, adding the berries after an hour.
For the custard, heat the milk, cream and vanilla in a saucepan, and once beginning to steam, turn off the heat, cover with a lid and let steep for 10 minutes. Whisk your yolks and sugar together until thick and fluffy, and add a tbsp of plain flour whilst whisking. Slowly add your warm milk to your eggs whisking constantly. Place back onto the heat, slowly bring back up to steaming. Place in a bowl and let set in the fridge.Â
Whisk together all the ingredients for the whipped cream, and keep in the fridge until ready to serve.Â
Once the jelly is set, place your cut out circle of cake onto the jelly, followed by the custard. Then start gently spooning on your whipped cream, and once you’re happy, garnish with quarterted strawberries, raspberries and shavings of white and dark chocolate.Â
Serve with sparklers and enjoy!!
