Get into the spirit with this vibrant tipsy trifle, created for a special Christmas-inspired lunch at the home of Grunthal owners, Sheree and Saul Sullivan.

vanilla sponge
2 cups plain flour
2.5 tsp baking powder
½ tsp salt
4 large eggs
1½ cups caster sugar
1 cup milk
½ cup unsalted butter
3 tsp vanilla extract

whipped vanilla custard
1 vanilla pod
400ml whole milk
450ml thickened cream
8 egg yolks
2 tbsp caster sugar
1 tbsp cornflour

strawberry compote
500g fresh strawberries
100g sugar
1 lemon, juiced

strawberry mousse
250g mascarpone
250g thickened cream
8 egg yolks
100g caster sugar
3 tbsp strawberry compote

to assemble
strawberry liqueur
fairy floss
fresh strawberries

For the sponge, preheat oven to 180C. Grease two 8-inch cake pans with butter. Whisk flour, baking powder and salt in a bowl and set aside. Beat eggs and sugar together with an electric mixer for 7-8 mins until aerated, or until tripled in volume and white. Heat milk, butter and vanilla together in a pot until butter is melted. Combine dry ingredients with the egg mixture. Slowly add milk to the flour and egg mixture and whisk until smooth. Pour batter into pans and bake for 30 mins or until golden.

To make the custard, combine vanilla, milk and 200ml of the cream in a pot and bring just to a boil. Remove from heat and let it cool slightly. In a large bowl whisk the egg yolks, sugar and cornflour until pale. Gradually add warm milk and cream, a ladle at a time, whisking well before each addition. Pour the mixture back into the pan and cook gently on low heat for 15 mins or until thickened, whisking continuously. Let it cool for 1-2 hours. Whisk the remaining 250ml thickened cream to a soft peak and gently fold the custard with the whipped cream.

For the compote, remove all the calyxes from the strawberries and cut the strawberries into small pieces. Combine the strawberries with sugar and the juice of
1 lemon in a pot. Cook on medium heat for 10-15 mins. Take the mixture off the heat and let it cool.

To make the mousse, whisk the mascarpone and thickened cream in a large bowl until soft peaks form. In a separate bowl combine the egg yolks and sugar and whisk over a double boiler until sugar is dissolved. Combine the two mixtures together. Add the strawberry compote and whisk for 2 mins.

To assemble, add a thin layer of strawberry compote at the bottom of your trifle bowl.

Place your first sponge on top of the compote and then splash 2 tbsp of strawberry liqueur on top of the sponge. Add a generous layer of the whipped custard on top.

Place the second sponge on top of the whipped custard and splash 2 tbsp of strawberry liqueur on top of the sponge. Add a generous layer of strawberry mousse on top of the sponge. Finally, garnish the trifle with fresh strawberries and fairy floss.

 

 

This article first appeared in the December 2022 issue of SALIFE magazine.