RASPBERRY TRIFLE FOR FATHERS DAY

The Best Ever raspberry trifle for my fabulous Daddy on Fathers Day, this is one of my dads most favourite puddings, actually he has a lot of favourites!  A good old fashioned trifle made the old fashioned way where each layer is made from scratch, this adds so much more depth of flavour and makes this trifle truly amazing.

Prep / Cooking Time 1 hr

Ingredients 

(Serves 6-8)

The sponge base

250g sugar

8 egg yolks

250g self raising flour 

60g melted butter

For The Jelly

1 kg fresh raspberries

250g water

250g sugar

10 gelatine leaves

The Custard

1 ltr double cream

100 ml Madeira or Bristol Cream

120g sugar

200g egg yolks

10 gelatine leaves

Chantilly Cream

500ml double cream

50g icing sugar

Hundreds and thousands 

I love my clear communication this is my I am thinking about it face and I had not made up my mind if I was ready to help mum with the whisking, I do like to be an executive Chef and not always hands on, however as this is for Father's Day I decided that I would help.

The Sponge

First make the sponge base, pre heat your oven to 180 degrees C / 350 F, place the egg yolks and sugar in your mixing bowl and whisk for 12 minutes until light and fluffy, gently fold in the flour and the the melted butter.  Pour into a large lined rectangle shallow baking tin about one inch thick and pop in the oven for 8 minutes, once cooked remove and place on a cooling rack if there is any left over cake batter repeat.  Once cooled trim the sponge to snuggly fit your mould or trifle bowl.

The Jelly

I was very happy with my whisking work, then on to making the jelly and this I got mum to do as it is made with Hot sugar syrup, first place the gelatine leaves in a bowl of cold water, then place the sugar and water in a pan and bring to a rolling simmer, add the raspberries, reserving enough to stand up on you sponge base filling your mound or trifle bowl.  Simmer gently for 10 minutes then pass through a seive back into the pan and back onto the heat, add the gelatine leaves and whisk in, transfer to a cold bowl and leave to start setting, when it is only just pourable pour over the raspberries on the sponge base and pop in the fridge to set.

The Custard

This is my face now I've done enough manual labour!  I helped to whisk the egg yolks and sugar until light and fluffy, then mum took over and heated the cream to a almost simmer, meanwhile place the gelatine leaves in a bowl of cold water,  pour the hot cream over the whisked eggs stirring all the time, then return the custard to the pan add the Madeira or Bristol Cream and gently simmer for a couple of minutes, pass through a seive into a cold bowl and leave to start setting, when it is only just still pourable pour over the jelly layer and pop in the fridge to set while you make the chantilly cream.

I got mum to put the cream in the mixer bowl and I turned on the whisk, we added the icing sugar and whisked until thick, place in a piping bag and pop in the fridge to firm up.  Once the custard has set pipe on the cream and my favourite bit sprinkle over the hundreds and thousands and enjoy.