This isn’t really a trifle – it’s better! I’m not a lover of sweet jelly but I have a soft spot for raspberries, cream and meringues and am always looking for ways to reinvent them.
Serves: 8 or More
200 grams plain flour
2 teaspoons baking powder
¼ teaspoon salt
125 grams butter, softened
250 grams caster sugar
2 large eggs, at room temperature, lightly beaten
½ cup milk, warmed slightly (it should just feel warm to your little finger)
¼ teaspoon vanilla extract
3 punnets fresh raspberries
1 tablespoon icing sugar
100ml limoncello, optional
300ml cream, lightly whipped
2 cups lemon curd
purchased mini meringues
edible fresh flowers
freeze-dried raspberry powder
Equipment: Grease 2 x 20cm cake tins and line the base and sides with baking paper.
Preheat the oven to 180°C regular bake.
BUTTER SPONGE: Sift the flour, baking powder and salt together. Beat the butter until soft and loose, then gradually beat in the sugar and continue beating until light and white in colour. With the machine running, gradually beat in the eggs, adding 2-3 tablespoons of the sifted dry ingredients.
Stir in the remaining sifted dry ingredients in lots, alternating with the warmed milk mixed with the vanilla extract. Pour the batter into the prepared tins and gently smooth the top with a flat-bladed knife.
Bake for about 25 minutes, until lightly browned on top and pulling away slightly from the sides of the tins. Leave to cool in the tins for 15 minutes, then turn out onto racks lined with baking paper. Remove the lining paper and cool.
TO ASSEMBLE: Crush one punnet of raspberries (use the softest ones) in a bowl with the icing sugar to make a juice. Cut the sponge into small squares with a serrated knife. Transfer to a large baking dish and sprinkle with the limoncello, if using. Soak for 5 minutes.
Make 3 layers in the trifle bowl, each consisting of sponge cubes, whole raspberries, crushed raspberries, cream and dollops of lemon curd. Top with the meringues, whole raspberries and fresh flowers. Dust with raspberry powder.