blackberry and raspberry trifles

blackberry and raspberry trifles

tea with hazel

serves 2

ingredients

egg white cake (see recipe below)

blackberry and apple jelly (jam) *

blackberry ** and raspberry *** jelly (see recipe below)

marinate 1/3 cup blackberries and 1/2 cup raspberries with 1-2 tablespoons sugar or to taste and 1 tbs chambord for 1/2 hour

vanilla egg custard (see here for recipe)

assembly

~ slice 6, 1 cm slices of cake, spread 3 pieces with blackberry and apple jelly, then top with the remaining slices

~ cut each sandwich into four and divide the pieces between two glasses

~ drizzle the cake with chambord and divide the jelly between the glasses and refrigerate until the jelly is set

~ add the berries and then spoon over about 1/2 cup of custard 

~ cover with foil and refrigerate

egg white cake recipe

recipe adapted from here

ingredients

6 egg whites **** 

125 gms castor sugar

160 gms plain flour
1 heaped tbs corn flour 

1 teaspoon (tsp) baking powder
1 tsp vanilla

100 gms butter melted and cooled

method 

~ whisk egg whites with 2 tbs sugar until light and fluffy

~ sift flour, corn flour, baking powder and sugar

~ fold the dry ingredients into the egg whites

~ fold in the melted butter 

~ spoon mix into a buttered and base lined ring tin 

~ cook at 180 deg c for 30 minutes or until cooked

~ cool in the tin for 5 minutes and then remove to a cooling rack

blackberry and raspberry jelly

ingredients

3/4 cup raspberries

1/3 cup blackberries

2 gold strength gelatine leaves

water

sugar

method

~ place berries in a saucepan, just cover with water, bring to the boil, and then mash the berries well

~ place mashed berries and juice in a muslin lined colander and drain into a measuring jug without squeezing the muslin (there should be about 200 mls..if not add water to make up the amount)  

~ add about 2 tbs of sugar to the strained juice or to taste and stir well to dissolve

~ soak the gelatine in cold water until soft, squeeze out excess water, then add to the still warm sweetened juice and stir to dissolve

~ set aside to cool

notes:

*       substitute with raspberry or blackberry jam or jam of choice

**     i used blackberries that i picked last summer and froze

***   i used frozen berries

**** i had 4 egg whites i wanted to use up; i made custard from the yolks of the other two whites