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Redcurrant and blueberry trifle with lemon custard recipe

Redcurrant and blueberry trifle with lemon custard recipe



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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Redcurrant desserts

A litre of milk that needed to be used up, and several bags of redcurrants in the freezer inspired me to make this lemon trifle. My husband, who is not a big trifle fan, loved it, saying it was lighter than the usual trifle with sherry and vanilla custard.


Pennsylvania, United States

5 people made this

IngredientsServes: 8

  • 12 ladyfingers
  • 3 to 4 tablespoons tablespoons Crème de cassis
  • 375g fresh or frozen redcurrants and/or blueberries
  • 3 tablespoons caster sugar, or to taste
  • For the lemon custard
  • 2 organic lemons
  • 900ml milk
  • 4 egg yolks
  • 175g caster sugar
  • 3 tablespoons cornflour

MethodPrep:20min ›Cook:10min ›Extra time:6hr › Ready in:6hr30min

  1. Cut the ladyfingers into 3cm pieces and spread them in a decorative glass serving dish with a wide bottom. Drizzle with the cassis.
  2. Put the berries in a small saucepan and briefly cook so they pop and release their juices. Sugar to taste and cool slightly, then spread over the ladyfingers.
  3. For the lemon custard, zest and juice the lemons. Slowly bring the milk and the lemon zest to a boil.
  4. Mix the egg yolks with the sugar and the cornflour to a smooth consistency without any lumps.
  5. Strain the hot milk through a fine sieve. Discard the lemon zest.
  6. Add a small amount of the hot milk to the egg yolks and whisk to incorporate. Add some more milk and whisk again. The mixing of the hot milk and egg yolks must be done very slowly and gradually so the eggs won’t curdle.
  7. After all the egg yolks and milk have been mixed, pour it in a saucepan and slowly bring to a gentle boil, whisking constantly. Cook and whisk until the custard thickens.
  8. Remove from the heat. Add the lemon juice and whisk until cooled slightly. Slowly pour the custard over the berries so that the layer won’t be disturbed and the berries won’t rise to the top. Cool.
  9. Cover with clingfilm and chill for several hours.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I halved this recipe and it still worked out fine. I prefer things really lemony, so I added more lemon juice.-26 Apr 2017


Summer Berry Trifle

Berry trifles make wonderful (and patriotic) summer party desserts. Not only are they gorgeous, they feed a crowd and can be made in advance. The only drawback is that, with all their layers, they can be time-consuming to make from scratch. I save time by using store-bought Savoiardi biscuits (a.k.a. crisp ladyfingers), cream cheese, and raspberry jam. The result is a dazzling, delicious berry trifle that can be made in 30 minutes.

Use a deep, clear glass bowl or a footed glass trifle dish so the pretty layers can be seen. And don’t worry if the layers look slightly uneven or if the layers mix a bit — that’s the beauty of a trifle. You can also make the trifle in small glasses as individual parfaits.


Sing for your Seedcakes!

If you plan to cook the recipe off the site, keep scrolling. However, while access to recipes on the blog will always be free, I now have printable PDF recipe cards and thematic cook-along Spotify playlists as rewards for those who choose to support the blog.

The printable recipe cards and playlist for Raspberry Seedcakes and Sweetmeadow Custard will be available as a $2 donor reward on my Ko-Fi page until the next post goes up.

You can instead join my Patreon community at the “Sing for your Supper” level ($1/month) for access to the playlists or the “It’s All in the Cards” level ($5/month) or higher for access to ALL of my blog recipe cards and playlists. Patrons of all reward tiers will even receive a welcome gift of my Lord of the Rings recipe cards and playlists from January 2019 to get you started.


Mascarpone recipes

Mascarpone is an Italian soft cheese originating from the Lombardy region. It is a thick, double or triple cream cheese made using fresh cow’s milk. The high fat content gives this cheese its signature smooth, velvety texture which makes it a particularly popular ingredient in sweet dishes, although it is equally suited to savoury recipes. This collection of mascarpone recipes demonstrates the versatility of this smooth, rich cheese.

Mascarpone is perhaps most commonly associated with the classic Italian dessert of tiramisu, and there are some wonderful tiramisu recipes in this collection. Paul Ainsworth uses a heavenly combination of Tia Maria and amaretto in his easy Tiramisu recipe, serving the finished dessert in a clear glass bowl to showcase the layers of soaked sponge and coffee cream. For a scaled down version of this rich, comforting treat try Victoria Glass’ recipe for dainty Miniature tiramisu cakes, which wouldn’t look amiss upon the tiers of a luxurious afternoon tea.

The cheese also lends itself well to lighter summer desserts. For a boozy dessert perfect for eating al fresco try Helen Jessup’s Lemon prosecco syllabub recipe, or Nisha Thomas’ aromatic Rosewater pistachio cupcakes – picnic ready treats adorned with a vanilla mascarpone cupcake frosting. Popular in cheesecake recipes too, the cheese adds some creamy structure to Simon Hulstone’s colourful Passion fruit and vanilla cheesecake.


Wheat free dessert recipes

Wheat free or gluten free desserts are often forbidden fruit in a restaurant—unless sticking with traditional fruit salad while everyone else gets the more decadent desserts. But at home or a dinner party it need not be the same, with a bit of effort and imagination wheat free desserts can be served up that will appease everyone at the dinner table.

My current favourites are New York style cheesecake, or Chocolate Torte Royale with a big scoop of organic vanilla ice cream. Mmmmmmm. lovely.

Apple & apricot pie

Crisp apples and flavourful apricots make this a great summer dessert

Apple strudel

Spicy apples, dried fruit and nuts make this a mouthwatering comfort food for cold winter days

Apricot torte

Light meringue style sponge filled with a whipped cream and apricot mousse

Baked bananas

Quick and easy dessert for banana lovers

Black forest trifle

Retro desserts are cool, and you can't get much more retro than a good old trifle

Chocolate cranberry mousse pie

Try something different with cranberries, this tangy dessert is sure to please

Chocolate mango roulade

Ok, so it's really just a chocolate swiss roll, but it can also be used as a chocolate log for Christmas with some chocolate frosting

Chocolate pear tart

Originating from France, where they really know how to make some of the best pastries, tarts and desserts

Chocolate tofu mousse

Quick, creamy chocolate mousse in just 10 minutes, and no-one will suspect it's tofu based

Chocolate torte

Sinfully rich, easy to make, and very impressive to serve

Chocolate torte royale

Rich chocolatey dessert cake that you can also serve for afternoon tea

Chocolate truffle torte

Sinfully decadent, rich chocolate truffle dessert

Cranberry Pie with Maple Cashew Cream

Fruity, tangy, not too sweet dessert with crisp crunchy pastry

Fresh fruit salad

Ready prepared in the fridge it's the easy way to get your daily fruit servings

Ginger pudding

Ideal warming dessert for cold winter days served with hot custard

Hazelnut/Yuletide meringue

Crunchy, chewy, light, airy, nutty. and very very tasty

Hot chocolate soufflé

Fabulous dinner party dessert

Key lime pie

Tangy dessert that is WF, GF, dairy free, and sugar free

Lemon curd tart

Luscious lemon tart that is WF, GF, dairy free, and sugar free

Lemon ginger cheesecake

Wheat & gluten free Lemon Ginger Cheesecake recipe

New York style cheesecake

Baked cheesecake with crunchy base, rich smooth cheesecake top, and finished off with blueberry sauce

Pumpkin pie

Perfect for Thanksgiving or Halloween, and if you use canned pumpkin you can eat it all year round

Raspberry & redcurrant pavlova

Taste the summertime in this incredibly easy and quick recipe

Rhubarb & custard pie

Juicy rhubarb in a vanilla custard with crunchy oat and almond topping

Rhubarb crumble

The perfect comfort food served with thick hot custard

Treacle tart

Dr Schär sent us this devilishly good treacle tart recipe for Halloween

Tropical fruit gateau

Chocolate sponge cake with whipped cream and fresh mango and passionfruit


OH CRUMBS !

Bundt cakes, or rather, the tins you make them in, fascinate me. You can get Bundt tins in such an enormous variety of shapes and designs that virtually anything is possible when it comes to fancy cakes. If you want to make a cake shaped like a steam train, or a Christmas tree, there is a Bundt tin for it. No longer is it necessary to carve up cakes and glue them back together in the shape you want.

The thing that has always puzzled me is what recipe to use. I wondered if you could bake any recipe in a Bundt tin and it would turn out right. I suspect not. Then I stumbled upon a blog called Dolly Bakes written by Rachel, who makes all kinds and flavours of Bundt cakes and gives a basic, completely adaptable recipe that she says works every time.

It certainly worked for me when I was deciding what to do with the few redcurrants I had left over from making jam, jelly and relish.

I use a recipe from Delia online for redcurrant jelly, which is incredibly quick and easy and works really well. You can see it here.

I had so many redcurrants this year that I decided to branch out and make strawberry and redcurrant jam. It’s a recipe I had not tried before but the jam is delicious. You can see the recipe here.

I used just a few redcurrants for this relish which is absolutely gorgeous. There are still some redcurrants to ripen on the bush and with those I think I will make some more of this. You can see the recipe here.

So that just left a handful of redcurrants from my harvest so I decided to mix them with strawberries and make a cake. Then I noticed that I had used all the strawberries so I used a few raspberries instead!

I used a traditional Gugelhupf cake silicone mould that I got recently and very reasonably from Sarah at Silicone Moulds. I still feel slightly nervous about using silicone. Putting cake mixture into something so wobbly and then into a hot oven just somehow seems wrong! But it worked perfectly. I expect that sooner or later I will get used to silicone and learn to trust it!

I greased and floured the mould and the cake turned out fine with hardly a crumb left behind stuck to the mould. But the shape was not as I expected. The finished cake was not the dome shape of the mould but flatter. I suppose logically this makes sense. If you put that amount of cake mixture into a flexible object the weight of it is bound to make it sag or flatten. I don’t know if there is a way round this, but the cake looked nice anyway.

In fact, not only did it look nice, it tasted lovely. Here’s the link to the recipe on Rachel’s blog:

I followed the recipe exactly except for the following adaptations:

I substituted strawberry yoghurt for the plain yoghurt

I substituted 2tsp rose water for the 1tsp vanilla

I added 100g of mixed raspberries and redcurrants.

The cake was huge, cut easily into thick slices and had a lovely crumb. It would be great for a party, special event or cake stall as it looks so good and would probably serve 20 people. It was still perfect three days later when we had the last slice made into a raspberry trifle. So a great big “thank you” to Rachel for a great recipe that I shall no doubt be using over and over again.

As I used my few remaining redcurrants and a handful of slightly tired raspberries I am entering this cake into Kate of Turquoise Lemons “no waste” food challenge, currently hosted by Elizabeth of Elizabeth’s Kitchen Diary. You can see the details here.

Also, because it is full of the tastes of summer, I am also linking it to Rachel’s own Calendar Cakes challenge on her blog Dolly Bakes. You can see the details here.


The more than occasional baker

Hi everyone. Apologies for the long silence on my blog. I've been away on holidays and had family visiting. It's been a hectic few weeks and I've not had a chance to bake at all. Plus the weather has been so hot, it's really hard to motivate myself to get in the kitchen. Turning the oven on makes the kitchen feel like an oven! However, I couldn't miss making an AlphaBake entry particularly as I am hosting this month.

As rhubarb is currently in season, I'm also sending it to Simple and in Season guest hosted by Sally from My Custard Pie this month for Ren.

Four Seasons Food goes Al Fresco this month and this cheesecake is perfect for an outdoor party or picnic. It's really quick and easy to throw together and will definitely be a cooling and refreshing dessert for everyone. This lovely challenge is hosted by Louisa fromEat Your Veg and Anneli from Delicieux.

Finally to a new challenge this month called The Vegetable Palette hosted by Shaheen from A2K - A Seasonal Veg Table. This month's challenge is Summer Reds which is perfect for rhubarb and redcurrants.

16 digestive biscuits, crushed
50g butter, melted
250g mascarpone cheese
200g cream cheese
50g icing sugar
1 x 400g jar of Rhubarb and redcurrant compote

  • Blitz the digestive biscuits in a food processor or place in a seal bag and bash it with a rolling pin.
  • Melt the butter in a small pan or in the microwave.
  • Pour melted butter into the biscuit mixture and mix.
  • Place a layer of the biscuit on serving dish and place in the fridge to set.
  • Place the mascarpone cheese and cream cheese in a large bowl.
  • Sift over the icing sugar and mix well.
  • Spoon the sweetened cheese mixture on top of the biscuit base.
  • Pour over a jar of rhubarb & redcurrant compote.
  • Chill before serving.

15 comments:

Thank you Ros. Looks really good, so pleased that you have shared it with VegetablePalette challenge. I love it, a delicious dessert that can be made in moments, providing you have all the ingredients at home. And yes, welcome back to bloggy world after you holiday break.

I'm so glad I could join in with the Vegetable Palette :)

This sounds delicious and although I've never eaten rhubarb before, this compote sounds like a good initiation. Welcome back too by the way!

Thanks! I'm not a huge fan of rhubarb but this is quite tasty as its cooked into a compote.

Yum, I love cheesecake, it's one of my favourite desserts, and this one looks delicious

Thanks! I love cheesecake too especially in the summer.

Gorgeous!! Love those layers. The taste if summer in my opinion! I totally forgot to enter my raspberry Mojito into AlphaBakes this month. I shall go back now and re-submit!!

Definitely the taste of summer :) Thanks for the raspberry mojito - yum!

Any sort of trifle floats my boat! Yum.

I love this cheescake look amazingh!!

Rhubarb is one of my favourite ingredients and I love it paired with cheesecake. Love your presentation too in trifle bowl!

I've made a few cheesecakes now in my trifle bowl and it works really well.

Thank you so much for entering Simple and in Season with this simple and delicious recipe. The round up is now published

I've had to turn word verification back on as I've had a lot of problem with spam lately, Apologies! Please, please do leave a comment - I appreciate every one of them and will reply to all of them. Thanks!


Add fruit to the bowl of a food processor. Process to a rough puree, about 1 minute. Add the sugar or another sweetener and pulse briefly to combine. If you're using a different sweetener, add a small amount at a time to taste.

Add the egg white and process until smooth and fluffy and the mixture has lightened in color and doubled or tripled in volume, 2 to 3 minutes.

If the mixture clings to the sides of the food processor's bowl too much (this may happen if the blade doesn't extend all the way to the sides of the bowl), transfer the mixture to a normal medium-sized bowl and beat with a mixer fitted with the whisk attachment until fluffy.

Spoon the mousse into glasses and top or layer with fresh berries and/or whipped cream (optional). Serve immediately or store in the refrigerator for up to 2 hours (because this mousse has very little sugar in it, it's not very stable and it won't hold for longer than that).


So, the answer to the question you’re all asking: who am I? Well, a superhero never reveals their identity. I think it’s stated somewhere in the contract when you sign up for superhero-dom. Let’s just call me THE CAKED CRUSADER. By day (and night if I’m being honest) a mild-mannered City professional, but at weekends I become THE CAKED CRUSADER. Tirelessly fighting anti-cake propaganda and cake-related injustices – for SOMEONE, SOMEWHERE, ALWAYS NEEDS CAKE (we’ll just skip over the fact that it’s usually me).

Batman’s got the batmobile, batcave etc. Superman does just great what with being able to fly and being really strong. Spiderman’s got that web thing going on. But I have better than them. For I have a credit card and could get one of these:


The purpose of my blog is simple – to spread the word that CAKE IS GOOD.
Yes, it is calorific that is why it tastes so nice.
Yes, too much of it is bad for you that’s what ‘too much’ means.
Yes, we’re all told to eat healthily and we know that we should. But ask yourself this – and look very deeply into your soul before answering – when has a cup of tea and a carrot ever cheered you up? However, put that carrot into a cake and happiness will ensue. Quod erat demonstrandum – CAKE IS GOOD.

This site will catalogue cakes I have unleashed unto the world and my thoughts thereon.

By the way, I will never recommend how many portions you should get out of a cake because we’re all different. Plus, it will be very embarrassing when I say it serves 4 and you get 20 portions out of it.

WARNING: Too much time spent on this blog may cause hunger.


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