Blackberry Trifle Recipe - Great British Chefs
Simon Hulstone's version of the classic trifle is made with blackberry jelly and a pistachio sponge.
Ingredients
- 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
- 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
- 150ml of double cream, whipped to soft peaks
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