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A Sweet Sunday Trifle for the Soul

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Good morning Reader

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There's nothing quite like sinking your spoon into layers of tender cake, velvety custard, and juicy summer berries on a lazy Sunday.

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In this week's Sunday Indulgence, I'm sharing an over-the-top trifle recipe that's sure to satisfy your cravings for sensorial delight.

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As someone who finds joy and peace in baking, I believe an occasional lavish dessert is food for the soul. Though I normally eat healthy, a luscious trifle is heavenly now and then. Don't you agree?

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This showstopping trifle combines fresh raspberries, strawberries and blueberries macerated in sugar and lemon. Spoon this vibrant fruit over Madeira cake soaked in sherry, then blanket it in rich, vanilla-laced custard. Billowing clouds of whipped cream are the final crowning touch.

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The result?

A breathaking spectacle of flavors and textures in every decadent bite. The sweet kiss of ripe fruit, the gentle crunch of buttery cake, and the cool caress of velvety cream will transport you to food heaven.

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Take your time assembling this beauty, relishing every layer. Let the act of creating nourish your spirit. Then gather loved ones and serve your masterpiece with pride.

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Life is meant to be savored. However you choose to indulge this Sunday, may it replenish your soul.

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When you make this lush trifle, I hope you'll share photos using #BlissByMiladyA so we can delight in your creations!

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Now sink your spoon into sweet Sunday bliss.

The full recipe is below.

With Love and Bliss,

Milady A

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SUMMER BERRY TRIFLE

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Ingredients:

• 500g fresh raspberries
• 500g mixed red fruit (strawberries, cherries, redcurrants)
• 150g caster sugar
• 1 lemon, zested and juiced
• 200g Madeira cake or sponge cake (recipe below)
• 100ml sherry or sweet dessert wine
• 500ml vanille custard, homemade or store-bought
• 300ml double cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves, for garnish
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Instructions:

1. Prepare the fruit: Wash and hull all the fruit. Cut the larger fruits into bite-sized pieces. In a large bowl, combine the fruit, caster sugar, and lemon juice. Stir gently to combine, then let sit for 30 minutes to allow the fruit to macerate and release its juices.
2. Assemble the trifle: Slice the Madeira cake into 1cm thick slices. Arrange a layer of cake slices at the bottom of a large trifle dish. Drizzle half of the sherry over the cake slices. Spoon half of the macerated fruit and their juices over the cake, then pour half of the custard over the fruit.
3. Repeat the layers: Arrange another layer of cake slices on top of the custard, then drizzle with the remaining sherry. Spoon the remaining fruit and juices over the cake, then pour the remaining custard over the fruit.
4. Whip the cream: In a large bowl, whip the double cream with the icing sugar and vanilla extract until soft peaks form. Spoon the whipped cream over the custard, spreading it out to the edges of the dish.
5. Garnish and serve: Garnish the trifle with fresh mint leaves and a sprinkling of lemon zest. Chill in the fridge for at least 2 hours, or overnight if possible, to allow the flavors to meld together. Serve chilled.

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While you can certainly use a store-bought Madeira or sponge cake for convenience, I highly recommend taking the time to bake one from scratch if your hands are tingling to create. You just can't beat the flavor of a buttery, tender homemade cake as the base for this special trifle. The fresh ingredients are what truly make this dessert extraordinary.

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MADEIRA CAKE

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Ingredients:

• 240g unsalted butter, softened
• 200g caster sugar
• Zest of 1 lemon
• 3 large eggs
• 210g self-raising flour
• 90g plain flour

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Instructions:

1. Preheat your oven to 170°C (150°C fan). Grease and line a 900g (2lb) loaf tin with baking parchment.
2. In a large bowl, beat together the butter, sugar and lemon zest until light and fluffy.
3. Beat in the eggs, one at a time, adding a little flour with each to prevent curdling.
4. Fold in the remaining flour until well combined.
5. Spoon the mixture into the prepared tin and smooth the surface.
6. Bake for 1hr à 1hr 10min or until a skewer inserted into the centre comes out clean.
7. Let the cake cool in the tin for 10min, then remove and let cool completely on a wire rack.

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Enjoy your Summer Berry Trifle!

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Copyright © 2023 Bliss By Milady A. All rights reserved.
​Our Mailing Address is: De Ghelderodelaan, 1780 Wemmel, Belgium.
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