Ingredients
Berries
Chocolate custard
To assemble
To serve
Method
Berries
1.Macerate the berries with the caster sugar and sherry in a bowl, then leave overnight in the fridge.
Chocolate custard
2.For the chocolate custard, combine the milk and sugar in a saucepan.
3.Heat until steaming and the sugar is dissolved. Put the egg yolks in a small bowl, then gradually whisk in the hot milk and sugar.
4.Return the mixture to the saucepan and cook over a low to moderate heat, whisking constantly until slightly thickened, about 2 minutes.
5.Remove from the heat, put in the chocolate and whisk until smooth.
6.Add the salt and whisk in the butter. Allow to cool, disturbing every few minutes so a skin doesn’t form.
To assemble
7.Lightly grease a loaf tin or terrine dish with a neutral tasting oil, such as grapeseed.
8.Cut three 3-4cm thick sponge rectangles to fit snugly in the tin.
9.Lay one on bottom, spoon 1/3 of the macerated fruit over, spoon in a layer of custard and dot with mascarpone before adding more fruit and a second layer of sponge.
10.Repeat, finishing with a layer of fruit and last layer of sponge.
11.Place a chopping board on top and a weight, then put in the fridge to chill overnight (or for a few days).
To serve
12.Sit bottom of loaf tin in boiling water for about 30 seconds (to warm up and release cake), then run a hot knife around all sides.
13.Cover with a serving plate or board, then flip. Carefully lift off the tin.
14.Top with cream and raspberry powder, if using. Slice to serve.
Store-bought trifle sponges are a great stand-by to keep in the fridge or freezer – they can be turned into all manner of sweets, such as lamingtons, tiramisu, layer cakes and more.
Note
