Luke Mangan’s Mum’s Trifle

STEP 1

Preheat oven to 190°C. Grease a 20cm x 30cm lamington pan and line with baking paper. To make the sponge, use an electric mixer to whisk the sugar and eggs in a bowl until the mixture doubles in size and is light and fluffy. Sift over the flour, in batches, and gently fold with a metal spoon to combine. Gently fold in the butter. Pour the mixture into the prepared pan. Bake for 8-10 mins or until the sponge is golden brown and springy to touch. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. 

STEP 2

To make the crème patissiere, place the milk and vanilla bean and seeds in a saucepan. Place over medium-high heat. Bring almost to the boil, then set aside for 10 mins to infuse. Whisk the eggs and sugar in a heatproof bowl until pale and smooth. Sift over the cornflour and stir to combine. Remove the vanilla bean from the milk mixture and discard. Whisking constantly, gradually add the milk to the egg mixture in a steady stream until well combined. Return the mixture to the saucepan and place over low heat. Cook, stirring, until mixture bubbles. Cook for a further 4 mins or until mixture thickens. Pour into a clean heatproof bowl and sprinkle with icing sugar. Cover and place in the fridge to chill. 

STEP 3

To make the jelly, place the sugar syrup in a saucepan over medium heat. Bring to a simmer. Place the gelatine leaves in a bowl. Pour over enough cold water to cover. Set aside for 5 mins to soften. Drain and squeeze out excess water, then add to the hot sugar syrup and stir until the sugar dissolves. Place in the fridge to cool slightly. 

STEP 4

Arrange strawberry, raspberries and blueberries over the base of an 8-cup (2L) glass bowl or dish. Pour the cooled gelatine mixture over the berries. Cut the sponge cake to fit the dish and place over the jelly. Brush with the strawberry liqueur until the sponge is soaked. Place in the fridge for 4 hours or until the jelly is set. 

STEP 5

Place the crème patissiere and whipped cream in a bowl and stir until well combined. Spoon over the sponge in the bowl or dish. Sprinkle with the grated chocolate to serve.

Note: You can buy sugar syrup from Liquorland stores. Alternatively, to make your own, place 2 cups (500ml) water and 500g caster sugar in a saucepan over medium-high heat. Cook, stirring, for 5 mins or until sugar dissolves and mixture thickens slightly. Set aside to cool completely, then pour into sterilised jars and store in the fridge.