Vanilla Bean Trifle

By Valli Little

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Everyone will love this spectacular trifle dessert, which offers a gourmet take on the traditional favourites.

All you have to do is throw all your ingredients of Vanilla Bean Trifle

  1. 200g bought sponge cake
  2. 4 tablespoons strawberry jam or raspberry jam
  3. 120ml (6 tablespoons) sweet sherry
  4. 4 egg yolks
  5. 25g caster sugar
  6. 300ml thin cream
  7. 300ml milk
  8. 1 vanilla bean, split
  9. 7g sachet gelatine
  10. Crystallised violet flowers*, to garnish
  11. 100g fresh raspberries or frozen raspberries
  12. 1 tablespoon icing sugar
  13. 300ml thick cream
  14. 75ml sweet sherry or dessert wine
  15. 25g caster sugar
  16. 1 small lemon, zested
  17. 1 vanilla bean, split

The instruction how to make Vanilla Bean Trifle

  1. To make the coulis, puree together the raspberries and sugar, then strain through a fine sieve into a bowl.
  2. Spread sponge with jam and cut into small cubes. Place in a bowl and drizzle with the sherry and the coulis. Divide between six 175ml glasses.
  3. Place the egg yolks and sugar in a bowl and whisk until pale. Set aside.
  4. Place the cream and milk in a saucepan. Scrape in vanilla seeds and add bean too. Bring to the boil, then pour onto the egg mixture, discarding the bean, and stir to combine.
  5. Clean the saucepan, then return custard to the pan and cook over low heat for 2-3 minutes until thickened. Place gelatine and 1 tablespoon water in a teacup in a saucepan of simmering water and stir until the gelatine is clear. Stir into custard. Set aside to cool, then cover and refrigerate for 15 minutes until cooled and thickened. Pour over sponge and return to fridge.
  6. To make the syllabub, place the cream, sherry, sugar and lemon zest in a bowl. Scrape in vanilla seeds, discarding the bean. Whisk until soft peaks form. Spoon a generous dollop on top of each trifle and garnish with a crystallised violet.

Nutritions of Vanilla Bean Trifle

fatContent: 654.86 calories
saturatedFatContent: 42 grams fat
carbohydrateContent: 26 grams saturated fat
sugarContent: 52 grams carbohydrates
fibreContent: 44 grams sugar
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent: 232 milligrams cholesterol

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