Test out this delicious and flavourful trifle. The combination of soft sponge, custard cream, combined with fresh berries makes this dessert irresistible!
| Ingredients | Weight (kg or L) |
|---|---|
| SPONGE MIX | |
| Classic Arana Silky Sponge Mix | 1.000kg |
| Egg | 0.400kg |
| Water | 0.350 - 0.400kg |
| CUSTARD CREAM | |
| Mauri RAP Instant Custard Mix | 0.500kg |
| Cold water | 1.250kg |
| WHIPPED CREAM | |
| Fresh cream | 0.700kg |
| BERRIES MIX | |
| Frozen raspberries | 0.200kg |
| Frozen blueberries | 0.200kg |
| Frozen blackberries | 0.200kg |
| Castor sugar | 0.140kg |
102058 Classic Arana Silky Sponge Mix 15kg; 16581 RAP Instant Custard Mix 15kg
Add water, egg and Classic Arana Silky Sponge Mix to bowl.
Blend on low speed for 1 minute. Scrape down.
Whisk on top speed for 8 minutes.
Whisk on medium speed for 2 minutes.
Divide mixture over 3 cake tins.
Bake at 190°C until baked through but still tender.
Add water and RAP Instant Custard Mix to mixing bowl.
Blend on low speed 1 minute and scrape down.
With a whisk, mix for 5 minutes on top speed.
Leave to stand for 5 minutes before use.
Mix together the frozen berries and castor sugar.
Set mixture aside in fridge for 3 hours (or overnight) to defrost.
Mix again to incorporate the sugar into the berries.
Sweetened berries are ready to use.
Using a glass cup or jar begin layering the custard, whipped cream, berries and pieces of broken sponge decoratively into the glass forming a trifle.
Decorate the top of the glass with fresh berries.
Chill trifle in fridge until ready to serve.
3 (9 inch) cake tins, 25 glass cups or jars.
