Cranberry Trifle and Lemon Tart

Lemon Tart

Inside the tart

So to follow my previous post here is the recipe for the Trifle I made. The Lemon Tart is my standard go-to lemon tart recipe and you can find it here. I saw the trifle recipe in the Australian Good Food magazine and have been wanting to try it for ages. I love how it looks with the layer of jelly on the bottom. Of course it totally justified the purchase of a trifle bowl which was on sale at Stevens. The trifle is so easy to make. I made the jelly and the custard the day before and assembled it on the day letting it sit in the fridge for 5 hours. It tastes delicious and you can put whatever you want on the top. The recipe has white chocolate dipped cherries but I used blueberries.


Cranberry Trifle


3 c cranberry juice
1/3 c boiling water
3 Tbsp gelatine
packet of savoiardi biscuits (sponge fingers)
Fruit for the top
300ml cream
1/2 c icing sugar


Custard
2 1/3 c cream
1 1/4 c milk
5 egg yolks
3/4 c caster sugar
2 tsp cornflour
1 tsp vanilla paste


Place the cranberry juice and 1/2 c water in a large jug. Place the boiling water into a small bowl and sprinkle the gelatine over the top. Whisk until dissolved (I needed to put mine in the microwave for a little bit to dissolve the gelatine properly) then stir into the juice and mix well. Pour into the bottom of a trifle bowl and put into the fridge to set. 


To make the custard heat the cream and milk on low until just about to come to the boil. Whisk the egg yolks, sugar, cornflour and vanilla in a separate bowl until pale and creamy. Gradually whisk in the hot milk and cream until combined. Strain into a clean and heavy based pot and cook stirring constantly until it coats the back of a wooden spoon. Pour into a bowl and cover the surface with cling film. Refrigerate until completely cold.


Arrange the sponge fingers cut side down around the bowl on the top of the jelly. You will need to cut about 1/4 to 1/3 of them off. Coarsely chop the remaining biscuits and place in the centre. Pour the custard over the biscuits, smooth the surface and refrigerate about an hour or so. 


Beat the cream with the icing sugar (I didn't use all of it as I think the custard was pretty sweet so only a bit was needed). Spoon over the custard and top with the fruit. Dust with icing sugar if you want to.