Name: Creamy Layered Trifle in a Jar
Yield: Serves 6
Ingredients: 1 tablespoon caster (superfine) sugar; 1 Vanilla Sponge Cake Base, baked in a 31 x 37 cm (12 x 14 in) baking tray (pan) as a sheet cake; a few sprigs of basil (leaves only), chopped, plus extra to decorate; 500 g/1 lb 2 oz) mix of strawberries de-stemmed and quartered, and raspberries; zest of 1 lime; ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; 1 batch of Homemade Custard; 160 ml (5½ fl oz/⅔ cup) coconut cream, whipped (see Cook’s Tip); 2 tablespoons maple syrup; 2 tablespoons balsamic vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I love custard, I love berries, I love summer … and this dish screams all of these things. It is happiness in a jar! The best thing about it is that you can take it with you on an adventure and share it with someone you love.

Ingredients

For the Sponge

1 Vanilla Sponge Cake Base, baked in a 31 x 37 cm (12 x 14 in) baking tray (pan) a

Method

First, make the sponge and custard then allow to cool.

To make the cream for the trifle, gently combine all the ingredients together in a bowl and set aside.

For the fruit layer, mix the balsamic vinegar, sugar, basil and vanilla together in a bowl, then add the fruit and toss until are well coated. Leave to marinate while you make the cake base and allow to cool completely.