With all due respect, gone are the days of gagging on my grandmothers trifle made with jellied tinned fruit, sponge cake and custard. Today my trifle is a delicious combination of fresh fruit including raspberries, blueberries, blackberries, strawberries, and cherries cooked in brandy and a little sugar before being added to a large trifle bowl layered with freshly baked sponge cake splashed with brandy. The fruit and cake are then coated with a thick layer of vanilla bean cream custard and a final and very generous topping of whipped cream and flaked almonds. It’s absolutely delicious. A good reason to celebrate anytime. It’s my Christmas pleasure.
Delicious odours of apricots and lillies have filled my home this week.
It’s summer and it’s stone fruit season, perfect for yummy fruit tarts and this wonderful recipe ‘Upside down plum and polenta cake’. The plums are cooked lightly in a caramel style syrup, before adding the walnuts and a splash of Marsala. It makes the perfect cake for afternoon tea or dessert served with freshly whipped cream. I made this one with blood plums this afternoon.