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| Summer Berry Trifle (Photo credit: esimpraim) |
Fruit brandies, or eaux-de-vie, are distilled liquors made from a variety of fruits. White the most common brandy is made with grapes, framboise is derived from raspberries, Kirsch from cherries, Poire Williams from pears, and Calvados, a specialty of the French region of Normandy, from apples. These brandies are not sweet, but instead reveal an intense fragrance and flavor of the fruit from which they are made. It often takes as many as 18 pounds (9 kilograms) of fruit to make a small bottle of eau-de-vie.
Summer berry trifle recipe will be the next goodies you can do that would make use of fruit brandies. This is another thrill knowing that one can taste a brandy that doesn't necessarily served in a cocktail glass.
SUMMER BERRY TRIFLE
You will need:
2 cups (16 fl oz/500 ml) Custard Sauce
One 8-inch (20 cm) round Yellow Sponge Cake
4 cups (1 lb/500 g) mixed raspberries, blackberries, and blue berries
2 cups (8 oz/250 g) strawberries, hulled and sliced
1/2 cup (4 oz/125 g) plus 2 tablespoons sugar
1 1/2 cups (12 fl oz/375 ml) heavy (double ) cream
1 1/2 teaspoons vanilla extract (essence)
2-3 tablespoons framboise or Kirsch (optional)
Here's how:
Prepare the custard sauce as directed and set aside. Bake the sponge cake as directed and let cool in the pan on a wire rack for 5-10 minutes, then cut into 1/2-inch (12 mm) cubes; you should have 8 cups.
In a large bowl, toss together the mixed berries and strawberries. Sprinkle with the 1/2 cup sugar and toss to distribute evenly. Let stand for 15-20 minutes to create a syrup.
In a separate large bowl, combine the cream, the 2 tablespoons sugar, and the vanilla. Using a wire whisk, beat until soft peaks form when the whisk is lifted, 5-6 minutes. Cover and refrigerate until ready to assemble the trifle.
If using, stir the framboise to taste into the custard sauce.
Spread one-third of the cake cubes in a 3-qt (3-1) clear glass bowl. Spoon one-third of the custard sauce evenly on top of the cake, followed by one-third of the whipped cream, and one-third of the berries. Gently press the layers together, arranging the berries so that they can be seen through the glass bowl. Repeat the layering twice more, finishing with the berries. Cover the trifle with plastic wrap and refrigerate for 1-4 hours before serving.
Use a large spoon to scoop helpings of trifle onto serving plates or shallow bowls, and serve.
Note: Trifle, the quintessential English dessert, has an "everything but the kitchen sink" appeal. Here you get your cake, custard, and even your evening tipple all in one dish.
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