Blackcurrant Coronation Trifle

Blackcurrant Coronation Trifle

For the Madiera Cake:
175g butter
175g golden sugar
200g self-raising flour
50g ground almonds
1 tsp vanilla
3 eggs
½ lemon, zest only

Cream the butter and sugar then add the eggs one by one followed by the vanilla and lemon zest. Next, fold in the flour and ground almonds. Pop into a lined baking tray and into a preheated 180 degrees oven for 20 minutes until a skewer comes out clean. Leave to cool before cutting into cubes.

For the Jelly:
200ml Ribena
800ml water
200g Blackcurrants
10 gelatine sheets

Bring the water to a boil and soak your gelatine sheets in cold water. Once the water is boiling, add the soaked gelatine and Ribena and stir until the gelatine has all melted. Pour half of the liquid into the base of your trifle dish and then into the fridge for 3-4 hours. Leave the other half out of the fridge to prevent it from setting. Once the jelly in your trifle dish has just set, add a handful of blackcurrants and then pour over the rest of the jelly and pop it back into the fridge to set. It is best to do this bit the day before and leave it to set overnight before adding the other layers just before you serve it.

For the Curd:
300g blackcurrants, fresh or frozen
90g butter
150g sugar
1 tbsp cornflour
½ lemon, zest and juice
4 egg yolks

Cook the blackcurrants on low for 10 minutes until they have released their juices then push through a sieve to remove any gritty bots. Place the zest and juice of the lemon, caster sugar and butter into a heatproof bowl over a pan of simmering water. Stir until the butter and sugar have melted. Whisk in the eggs and then the blackcurrants and the cornflour. Stir constantly until it gets nice and thick. Spoon it into a jar and keep it in the fridge until you want to use it.

For the Custard:
50g sugar
2 tbsp mascarpone
1 tsp vanilla
1 tbsp cornflour
425ml cream
3 egg yolks (keep the whites aside for meringues)

Place the cream in a saucepan over gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar and cornflour, then gradually pour the hot cream into the bowl whilst whisking continuously. Whisk in the mascarpone and immediately return the whole lot back to the saucepan and continue whisking over gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper or cling film and leave to cool.

For the Meringues:
75g caster sugar
75g Icing sugar
3 egg whites

Whisk the egg whites leftover from the custard until they form stiff peaks then add the caster sugar one tablespoon at a time, whisk in between spoonfuls for 1 – 2 minutes each time. Once the sugar has all been added, sift in the icing sugar and fold it into the mixture. Pipe or spoon small amounts of meringues onto a lined baking tray and bake at 100 fan for 2 hours.

For the Garnish:
200g white chocolate
600ml double cream
3 tbsp blackcurrants

Melt the white chocolate in the microwave and pour it over a sheet of greaseproof paper, spread it out so nice and thin then pop a few blackcurrants over the chocolate and leave in the fridge to set for 10 minutes. Once you are ready to serve your trifle, break the chocolate into shards and lightly whip the cream.

To serve:
Once the jelly has set, top it with your custard then your cubes of cake. If you want a boozy trifle then at this point you can pour the cassis over the cake layer. Next, add the curd and then the gently whipped cream, meringues, chocolate shards and blackcurrants.