Ingredients
Sponge Cake
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
Jelly
- 3 cups regular cranberry juice
- 1 1/2 tbsp unflavored gelatin
- 1 cup strawberries, halved
- 1/4 cup granulated sugar (optional, depending on juice tartness)
White Chocolate Custard
- 2 cups full fat milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup corn starch
- 2 oz white chocolate, chopped
Mascarpone Cream
- 1 cup mascarpone cheese
- 2 tbsp orange liquor (optional)
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Extras
- 2 punnets strawberries
- 1 punnet raspberries
- 1 punnet blueberries
- Fresh mint
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F. Line the base of a 9-inch cake pan with parchment paper. Beat the eggs on high speed for 1 minute then slowly add sugar, beating until mixture is thick and fluffy, about 10 minutes. In a separate bowl, whisk flour with baking powder and sift into egg mixture. Gently fold with a spatula just until combined without overmixing. Pour into the pan and bake for 23-25 minutes until golden on top. Cool for 5 minutes in pan, then release edges and invert onto wire rack to cool completely.
- Make the Jelly: Wash and hull strawberries, halving them and set aside. Heat half the cranberry juice in a small pan to just simmering. Remove from heat and stir in sugar if using. In a separate bowl, mix remaining cold juice with gelatin, let sit 2 minutes then stir. Combine warm juice with gelatin juice, pour into trifle bowl, and refrigerate 2-3 hours until semi-firm. Arrange some strawberries around sides and center of jelly. Refrigerate again until fully set, at least 3 hours or overnight.
- Prepare White Chocolate Custard: Whisk egg yolks, 1/3 cup milk, sugar and cornstarch together in a large bowl. Heat remaining milk over medium heat until simmering. Gradually whisk hot milk into yolk mixture, then return to pan. Cook over medium heat whisking constantly until thick enough to coat the back of a spoon, about 5-7 minutes. Remove from heat, strain through sieve, stir in chopped white chocolate until melted. Cover with plastic wrap directly on custard surface and refrigerate 4 hours or overnight.
- Make Mascarpone Cream: Just before assembling, fold mascarpone cheese with orange liquor until smooth. In another bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold half the whipped cream into mascarpone to lighten, then incorporate remaining cream until smooth and fluffy.
- Assemble the Trifle: Pour chilled white chocolate custard over set jelly layer in trifle bowl. Crumble cooled sponge cake evenly over custard, then scatter mixed berries on top of cake. Spread mascarpone cream over the berries to cover. Garnish with more fresh berries, sprigs of mint, and a dusting of powdered sugar for a festive finish. Refrigerate until ready to serve.
Notes
- Baking the sponge cake requires careful folding to keep it light and fluffy without deflating.
- The sugar in the jelly can be adjusted depending on the tartness of the cranberry juice.
- Covering the custard surface with plastic wrap prevents a skin from forming.
- Use fresh, ripe berries for the best flavor and presentation.
- This trifle can be assembled a day in advance to let flavors meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
