Blackberry trifle and pistachio sponge

Ingredients

Beverages

  • 165ml of dry white wine
  • 200ml of water

Store Cupboard

  • 475g of caster sugar
  • 3 gelatine leaves, soaked and excess water squeezed out
  • 175g of self-raising flour
  • 1 vanilla pod

Dairy

  • 175g of unsalted butter, softened
  • 150ml of double cream, whipped to soft peaks

Bakery

  • 5g of baking powder

Speciality Ingredients