SUMMER BERRY TRIFLE
Jordan Rondel’s summer berry trifle isn’t overly sweet or intensely creamy. Folding Greek yoghurt through the cream gives it a lovely, subtle tang and also cuts through the richness. Serves 8.
Ingredients for sponge:
150 g butter, softened
150 g caster sugar
1 teaspoon vanilla extract
3 eggs
150 g plain flour
50 g ground almonds
2 teaspoons baking powder
½ cup whole milk
zest of 1 small lemon
Ingredients for cream:
375 mls (1 ½ cups) double cream
375 mls (1 ½ cups) Greek yogurt
seeds from 1 vanilla pod
50 mls limoncello
Ingredients for in between layers:
500 g strawberries, washed, hulled, and quartered
250g blueberries
seeds from 1 pomegranate
Ingredients for topping:
handful of fresh berries
2 tablespoons pomegranate seeds
3 or 4 crushed amaretti biscuits
Method for the sponge:
Preheat oven to 175° C fan bake.
Line a 22 cm tin (ideally square, but round will do) with baking paper.
In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then the eggs, one at a time.
In two lots, add flour, ground almonds and baking powder.
Alternate with milk and finally mix through lemon zest.
Stop electric mixer once all the ingredients are combined, be careful not to overmix.
Pour batter into lined tin and spread out to the sides. Bake for about 30 minutes or until golden in colour, springy to the touch and the skewer inserted comes out clean. Allow cake to cool in the tin for 10 minutes before turning out onto a rack. Once cool, cut cake into two centimetre cubes. Set aside while you prepare the cream.
Method for the cream:
Using an electric wisk, whip cream until ribbon consistency is reached. Be careful not to over whip. Fold through Greek yogurt, vanilla bean seeds and limoncello.
Method to assemble:
Place some sponge cubes in the bottom of a serving bowl.
Next, spoon over a generous amount of cream followed by an assortment of berries and pomegranate seeds.
Arrange another layer of cake cubes followed by a final layer of cream.
To decorate, scatter over a handful of berries and the remaining pomegranate seeds, along with the sprinkling of crushed amaretti biscuits. Serve immediately. To store any leftovers, cover well with plastic wrap and refrigerate for up to two days.
Recipe courtesy NZ Gardner, Garden Diary.