400g strawberries
300g raspberries
300g assorted berries Blackberries redcurrant etc plus extra for garnish
1 x 350 Madeira cake
500ml custard
175g mascarpone
500ml double cream
75 ml Greek yoghurt
2-3 drops vanilla extract
1tbs icing sugar
2tbs Cointreau
2-3tbs fresh orange juice
1tsp orange zest
For the Toffee Drizzle :
90 g golden caster sugar
Juice of 1 orange
Pinch Seasalt
150ml Double cream
Cut and hull the strawberries, mix them with the raspberries blueberries black berries in a bowl but keeping a handful aside for garnish. .
Gently whisk the custard with the Greek yoghurt and mascarpone together half the icing sugar and add the tsp orange zest.
In a separate bowl Whip the cream with the rest of the icing sugar and the vanilla until Soft peaks form then set aside.
To make the orange toffee drizzle heat the orange juice golden caster sugar and Seasalt gently til the sugar melts and turns golden and bubbling. In a microwave gently heat the cream ( it'll stop it seizing if warmed ) pour in stirring gently and allow to bubble and thicken 4 mins or so to a caramel texture. Remove from heat scrape into a bowl and allow to cool.
Cut the cake into slices and arrange half in the base of a trifle bowl. Mix the Cointreau and orange juice together and drizzle half over the sponge. Use half the fruit and layer it on the sponge follow with dollops of the custard mix Repeat and finish with a layer of whipped cream decorate the top with the leftover fruit sprinkle lightly with icing sugar and before serving drizzled with the caramel sauce.
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