Battenberg Raspberry Trifle
To celebrate the coronation of our new King, we have created a show-stopping trifle fit for...well, The King! Battenberg is a name connected extremely closely with the royal family dating back to the marriage of Queen Victoria's Granddaughters who married Prince Louis of Battenberg in 1884. We couldn't think of a more fitting cake to soak up all the sherry (another of the King's favourite tipples) in the retro yet elegant dessert. Accompanied by raspberry jelly, sweet peaches and umptious custard, this is a dish designed to please all who partake. 👋 Please allow 5 hours setting time in the fridge. The gelatine used in this recipe is not suitable for vegetarians.
Method
Based on 8 servings, adjust as needed.
Step 1
Fill 2 small bowls with cold water. Add 6 leaves gelatine to one of the bowls, and 4 leave gelatine to the other.
Step 2
Make the jelly by pouring the raspberry and peach presse into a saucepan and heat until just warm (do not boil!). Squeeze out the 6 soaked gelatine leaves and add them to the presse. Stir well and leave to one side to cool.
Step 3
Find a large, preferably glass trifle bowl. Slice the Battenberg cake into 12 slices and lay them firstly around the bottom edge of the trifle bowl. Try to make they rise up the sides a little to show their pretty pattern. Fill in the centre with any leftover cake. If using sherry, give the cake a good dose now.
Step 4
Drain the halved apricots and lay them around the rim of the cake, cut side facing outwards to create a nice patern. Fill the centre with any remaining apricots.
Step 5
Pour the cooled raspberry and peach presse onto the Battenberg and apricot lined trifle bowl. Add half of the raspberries and transfer the whole bowl to the fridge to set for 2-3 hours. Lightly toast the almonds in a frying pan until just golden. Leave to one side.
Step 6
Pour the custard into another small saucepan and gently heat through until just warm. Squeeze out the remaining 4 gelatine leaves and add them to the warm custard., Stir well and leave to one side to cool.
Step 7
When the jelly has sets, you can whip your whipping cream in a large bowl until it forms medium-firm peaks (the cream holds when you lift the whisk out). Ideally, this should be done with an electric whisk, but a manual one will work just as well. Remove half of the whipped cream from the bowl and place it into a piping bag using a star nozzle, or into another bowl if you don't have any piping bags. Place this half of the whipped cream into the fridge until needed.
Step 8
Fold the cooled custard into the remaining half of the whipped cream and incorporate well. Remove the set trifle from the fridge. Pour over the cream and custard mixture and level it out using the back of a spoon. Pop it back into the fridge for a further 2 hours.
Step 9
When the custard is just set, with a slight wobble, pipe on the whipped cream, or dollop with a spoon, garnish with the toasted almonds (if using), raspberries and orange zest. Enjoy!!!
- Ingredients
- Based on 8 servings
-
230g Batterberg Cake, sliced 1x Mr Kipling Battenberg Cake 230g -
2 Tins Tinned Apricot Halves, drained 2x Sainsbury's Apricot Halves in Fruit Juice 411g -
150g Raspberries, washed 1x Sainsbury's Raspberries 150g -
500g Custard 1x Sainsbury's Vanilla Custard, Taste the Difference 500g -
100g Flaked Almonds, lightly toasted 1x Sainsbury's Almond Flakes 200g -
8 leaves Leaf Gelatine, soaked in cold water until soft 2x Dr. Oetker Platinum Grade Leaf Gelatine 13g -
4 tbsp Sweet Sherry 1x Sainsbury's Sweet Pale Cream Sherry 75cl -
500ml Sparkling Raspberry and Peach Presse 1x Bottlegreen Light Raspberry Lemonade Sparkling Presse 750ml
-
1 Orange, zest 1x Sainsbury's Oranges -
600ml Whipping Cream 2x Sainsbury's British Whipping Fresh Cream 300ml