Layers of sweet flavours in Easy Blackberry and Apple Trifle #blackberry #apple #trifle #recipe
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Easy Blackberry and Apple Trifle

Easy Blackberry and Apple Trifle is a glorious layered dessert full of sweet and tart flavours topped with whipped cream and crunchy toasted almonds. 
Course Dessert
Cuisine British
Keyword apple, blackberry, dessert, easy, recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Farmersgirl Kitchen

Ingredients

  • 150 grams madeira or other sponge cake
  • 300 grams ready made chilled custard
  • 200 ml double cream
  • 25 grams flaked almonds, toasted
  • 20 ml hedgerow vodka, sherry or orange juice
  • 4 fresh blackberries for decoration
  • 1 apple for decoration

Blackberry and Apple Compote

  • 4 medium cooking apples
  • 300 grams blackberries
  • 100 grams sugar
  • 2 tbsp water

Instructions

To make the compote

  • Peel, core and dice the apples.
  • Put the apples, blackberries, sugar and water into a saucepan and heat gently until the sugar is melted.
  • Simmer for 5-10 minutes until the apples have dissolved to a pulp.
  • Leave to cool.

To assemble the trifes

  • Cut the cake into cubes and place in the bottom of the trifle dishes, divide the alcohol between the four portions, sprinkling over the cake.
  • Spoon blackberry and apple compote over the cake.  You will have plenty of compote, so add as much as you like but do cover the cake.  
  • Cover the compote with custard.
  • Whip the cream until it is soft but will hold its shape. You don't have to pipe it onto the trifles but it does look pretty.  I used a Wilton 1M piping nozzle.  If you don't pipe then simply pile the cream onto the custard.
  • Toast the flaked almonds in a dry frying pan on a medium heat, moving them around until they are a golden brown. 
  • Just before serving, Sprinkle the toasted almonds over the trifles and add fresh blackberries and a half slice of apple.  

Video

Notes

You can make a large trifle instead of individual bowls, just follow the same steps.