Deconstructed Trifle with Homemade Custard & Berry Coulis
A vibrant deconstructed trifle with creamy custard, fresh berries, and a tangy coulis.
Equipment
- Mixing bowls
- Saucepan
- Whisk
- Serving glasses
Ingredients
- 500 g Berries mixed, fresh
- 200 g Sponge cake ladyfingers or similar
- 500 ml Milk whole
- 4 Egg yolks
- 50 g Sugar granulated
- 1 Vanilla bean split, seeds scraped
- 2 tbsp Cornstarch
- 2 tbsp Lemon juice
- 100 g Sugar for coulis
- 2 tbsp Water for coulis
- Whipped cream for topping, optional
Instructions
- Prepare the berry coulis: Simmer berries, sugar, and water until berries soften.
- Blend the mixture until smooth, then strain and add lemon juice.
- Set aside.
- Prepare the custard: Heat milk and vanilla bean in a saucepan until simmering.
- Whisk egg yolks, sugar, and cornstarch in a bowl.
- Gradually whisk hot milk into the egg yolk mixture.
- Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
- Remove from heat and let cool, removing the vanilla bean.
- Assemble the trifle: Layer sponge cake pieces in serving glasses.
- Add a layer of mixed fresh berries.
- Pour custard over the berries.
- Drizzle berry coulis over the custard.
- Top with whipped cream, if desired.
- Chill for at least 2 hours before serving.
Notes & Wine Advice
Serving Tip:
Garnish with extra fresh berries and a sprig of mint.Wine Advice:
A sweet dessert wine like Sauternes or a Moscato.Nutrition values
Calories: 380 kcal | Carbohydrates: 50 g | Protein: 10 g | Fat: 15 g | Sugar: 35 g