Blackberry Trifle Recipe - Great British Chefs

Dessert
medium
6
60 minutes, plus setting time

PT1H

A traditional blackberry trifle recipe is given a dinner party twist by Simon Hulstone, who adds zingy blackberry jelly and salty pistachio sponge. If you can’t find pistachio paste, crumb 100g of peeled pistachios in a food processor.

Discover more:

Share recipe

Related recipes

Rhubarb and crumble trifle

Nathan Outlaw

Blackberry marshmallow cake

Angela Field

Blackberry chocolate tart with chocolate and cinnamon ice cream

Clara Buckley

Rhubarb trifle

Dominic Chapman

Nanny Bush's trifle

Richard Bainbridge

Ingredients

print recipe

shopping List

Metric

Imperial

Jelly

165ml of dry white wine
165g of blackberry purée
1 punnet of blackberries, fresh
200ml of water
300g of caster sugar
3 gelatine leaves, soaked and excess water squeezed out

Pistachio sponge

175g of unsalted butter, softened
175g of caster sugar
175g of self-raising flour
5g of baking powder
2 tsp pistachio paste
1 vanilla pod
3 free-range eggs

To plate

150ml of double cream, whipped to soft peaks

print recipe

shopping List

Fine sieve
Piping bag 1-2cm nozzle
5 small kilner jars
30cm rectangle baking tray

Bring the white wine and water up to the boil and add the sugar. Once all the sugar has dissolved, take off the heat and add the gelatine

165ml of dry white wine
200ml of water
300g of caster sugar
3 gelatine leaves

As soon as the gelatine has dissolved, add the blackberry purée and pass through a fine sieve

165g of blackberry purée

Pour into your glass dishes. Cut the blackberries in half lengthways and share them equally between the five glass dishes. Carefully place the jelly in the fridge to set

1 punnet of blackberries

Heat the oven to 180°C/Gas mark 4. Line a 30cm rectangle baking tray (with at least 2cm sides) with greaseproof paper. On a high speed, cream the butter and sugar in electric mixer until white

175g of unsalted butter
175g of caster sugar

Split the vanilla pod open and scrape out the seeds. Slow the machine down to its lowest speed and add the pistachio, self-raising flour, baking powder, eggs and vanilla seeds

2 tsp pistachio paste
5g of baking powder
1 vanilla pod
175g of self-raising flour
3 free-range eggs

As soon as the ingredients are incorporated, turn the machine off and check the texture. If the mix is really stiff, add a little milk to loosen it up; it wants to hold its own weight

Pour the mix into the lined tray and place in the oven for 25 minutes or until it’s cooked. Check this with a cocktail stick; it should come out dry. Leave to cool

Once cooled, remove from the tray and cut into cubes, around 2.5cm in size. Store in an airtight container until needed

Take the jelly out of the fridge, and using a piping bag, pipe the whipped cream on top of the jelly in little peaks from the outside to the centre of the jelly