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Aerial view of a finished Amarula Berry Trifle

Amarula Berry Trifle

★★★★★

5 from 2 reviews
  • Author: Michelle Minnaar
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Nothing screams summer such as a berry trifle. What makes this recipe awesome is the addition of Amarula. Play with different berry combinations. You can even go and forage for elderberries. Cherries are an option too!

Ingredients

Units Scale

Amarula Custard

  • 500ml (2 cups) double cream
  • 250ml (1 cup) milk
  • 250ml (1 cup) Amarula
  • 6 egg yolks
  • 125g (1/2 cup) caster sugar
  • 30ml (2 tbsp) cornstarch

Elderberry Jelly

  • 280g (1 1/2 cups) elderberries, washed
  • 500ml (2 cups) water
  • 45ml (3 tbsp) caster sugar
  • 1/2 lemon, juiced
  • 15ml (1 tbsp) lemon zest
  • 13g (2 sachets) vegetarian gelatine

Amarula Vanilla Spice Cream

Trifle

  • Amarula Custard
  • Amarula Vanilla Spice Cream
  • Elderberry Jelly
  • 200g (7oz) Italian Savoiardi sponge fingers, halved widthwise
  • 500g (4 cups) strawberries, cleaned
  • 250g (2 cups) blackberries, cleaned
  • 250g (2 cups) raspberries, cleaned
  • 100ml (1/3 cup) double cream, to decorate
  • 30g (1 oz) elderberries, to decorate [optional]
  • 30g (1oz) meringues, crumbled to decorate [optional]

Instructions

  1. For the Amarula Custard: Combine the cream, milk and Amarula in a saucepan. Bring to the boil then remove from the heat.
  2. In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
  3. Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
  4. Place the saucepan over low heat. Create a slurry by placing cornstarch and 15ml (1 tbsp) of water in a cup and stirring until a smooth paste forms. Slowly pour the slurry into the custard while mixing.
  5. Stir continuously until mixture reaches a thick consistency.
  6. Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
  7. Once it has cooled to a suitable temperature, transfer to fridge.
  8. For the Elderberry Jelly: Place all the ingredients for the Elderberry Jelly, minus the vege-gel, in a saucepan.
  9. Bring to a simmer and stir for 10 minutes.
  10. Pass the contents through a sieve and allow to cool.
  11. Sprinkle the vege-gel onto the liquid and stir until completely dissolved.
  12. Pour the liquid back into the saucepan and heat to boiling point.
  13. Set aside to cool, while you start building the trifle.
  14. To build the Trifle: Place the sponge fingers upright in the base of the trifle bowl.
  15. Pour the cooled Amarula Custard over the sponge fingers.
  16. Slowly pour the Elderberry Jelly on the custard layer. Place in the fridge and allow to set. This will take about 15 minutes, or until set.
  17. Hull the strawberries and halve a quarter of them.
  18. For the Amarula Vanilla Spiced Cream: Pour the cream into a mixing bowl and add the icing sugar. Whisk until soft peaks form. Add the Amarula Vanilla Spice a little at a time, while whisking. Set aside.
  19. Retrieve the trifle from the fridge, placing the halved strawberries around the outside for decorative effect and fill the rest of the layer with whole strawberries.
  20. Pour the Amarula Vanilla Spice Cream over the layer of strawberries and level.
  21. Decorate the next layer by alternating blackberries and raspberries.
  22. Whip 100ml (⅓ cup) double cream until stiff peaks form and use a piping bag to create a creamy tower in the centre.
  23. Decorate with crushed meringue and elderberries.
  24. For best results, chill at least 1 hour before serving. Enjoy!

Notes

  • In this recipe, we used a 3.6l 20cm footed trifle bowl.
  • In this recipe, you can use the original Amarula and Amarula Vanilla Spice interchangeably.
  • If elderberries are out of season, you can substitute them with blackberries or blueberries. You can't go wrong! 
  • Storage: You cannot freeze this recipe. The trifle will keep in the fridge loosely for 2-3 days.
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Combine
  • Cuisine: British

Keywords: berry trifle, amarula dessert recipe, amarula trifle, elderberry jelly recipe, British summer dessert

Find it online: https://www.greedygourmet.com/recipes-by-course/desserts/berry-trifle/