Blueberry Trifle
* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
UPDATE:
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
To be in a chance to win the Olympus camera, post your comments or guess the ten international cuisines and the dishes or key ingredients of the dishes that we will eventually come up with.
One reader has already guessed nine out of the ten! It’s not difficult when there are so many clues!! Record your answers below or at this page.
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It is 6.00am and the first morning rays beamed through our bedroom window.
“This is going to be a beautiful spring day”, I thought to myself.
It is one of those days where there isn’t a single cloud in the sky and people are enjoying a day by the harbour.
So, I nudge Mysaucepan to wake up and get ready for a day outdoors. With champagne and desserts in our picnic baskets, we head down to the harbour.
Beautiful spring day in Sydney
We want to make a dessert to replicate an old English favourite, the English trifle, which you could have with English breakfast tea in the morning or with some champagne by the pool on a lazy summer afternoon.
Day 18: Dessert – English blueberry trifle with raspberry sauce
Blue berry trifle and champagne by Sydney harbour
For someone who does not have a sweet tooth, I taste one spoonful of this beautiful dessert and decide that I am going to have a few more mouthfuls.
This is a beautiful dessert with a glass of champagne.
We are sipping on a chilled sparkling wine from Centennial Vineyards, a cool-climate wine region in Bowral in the beautiful southern highlands of New South Wales.
Ingredients 2 punnets blueberries Method 1. Whip pouring cream with two tablespoon of caster sugar for a few minutes until it stiffens. 2. Slice the sponge cake into 5mm thick slices and cut disks of three varying diameters to fit the mould at heights of a third, starting from the base of the mould. 3. Process the raspberries until it becomes a smooth puree, then pour into a small saucepan on medium heat and add in two tablespoon of caster sugar until it dissolves. Turn off heat, let cool and then chill in the fridge. 4. Spoon a dallop of the whipped cream into the mould, then place a layer of sponge, spread a layer of raspberry sauce evenly and top with blueberries. Repeat the process until you reach the base of the mould, ending with a layer of the sponge cake. 5. Stand the mould in the fridge for a couple of hours to chill. 6. To serve, empty the trifle onto the middle of a plate and place blueberries, mint leaves, almond flakes and pour the raspberry sauce around the trifle. Serve Makes two moulds of blueberry trifle.
2 punnets raspberries
1 cup pouring cream
4 tablespoons caster sugar
200gm plain sponge cake (such as madeira)
1 sprig mint leaves
2 tablespoons roasted almond flakes
The delicate sponge cake soaked with the sweet raspberry sauce against the slightly tart blueberries creates a beautiful taste sensation in my mouth. The mint leaves give a refreshing flavour while the almond flakes add a crunchy textural contrast to the soft trifle.
Blueberry Trifle with raspberry sauce, mint and roasted almond flakes
Families are enjoying a day out in the sun while health enthusiasts are jogging and cycling along the harbour foreshores.
Birds in unison, Sydney Australia
I catch a glimpse of a group of birds flying in the blue yonder and take a sip of my bubbly.
“This is indeed a beautiful spring day”, I say smiling to Mysaucepan.
Blueberry Trifle
So dear readers, what is your favourite type of fruit trifle?
*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.
All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan
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Great idea! I love trifles. Thank goodness berries are getting cheaper these days. YUM
“Just a little something for a champagne picnic.” How wonderfully fancy! It can be so great to bring that kind of glamour to everyday living. Looks delicious – and, of course, very beautiful!
You have given me a completely different idea of picnics… Your photos remind me the only time in my life when I had some foie gras terrine and good white wine for breakfast. It was one of the best breakfasts of my life!
I have never been attracted to trifles (frankly I have never tasted or made them), but this neatly shaped elegant cone has brought the idea of the trifle to haute cuisine category!
So pretty! I think my favorite kind of fruit trifle is with strawberries, but this blueberry version looks absolutely terrific!
I heart this! Creative design! And how beautiful is the scenery at the harbor, I wish I live close to the river/ocean too.
This looks pretty good to me! Love the berry sauce around
yummy!
I can’t believe it’s possible but with every “cone” you make, they just keep getting better. This one is a favorite (Oh nuts! I just KNOW I’ve said that before and I’ll probably say it again). Keep ’em coming. Can’t wait to see what’s up next.
Stunning! This trifle takes my breath away. LOVE the photo from the bird’s eye view. I can only imagine how wonderful it tasted!
What a great day to enjoy a glass of bubbly and a perfect dessert
All your creations just blow me away!
This one is right up my alley.
Love the look and all the berries.
Wow – another delicious creation! I actually know the nationality of this one! Whodathunk?! It’s simply stunning…as always!
That’s one beautiful and drool-worthy trifle. I could almost choose not to eat it. Almost 😀
What a beautiful trifle! Both side way and top down shots are perfect! I love everything blueberry and this looks so nice with champagne in fact. It must have been a lovely day outdoor…
Hey There, I have been following Billy on this challenge, i didn’t realise multiple bloggers were doing it. I am soooo impressed with how creative and dedicated you all are! this looks absolutely delicious!
Ooh I love this one….feels so holiday-ish!
Cuisines of the world – thats a really great concept. Nice dessert + champagne + good view – thats a good formula for enjoyment!
Thank goodness for the blue skies and bright spring days. I started feeling like Winter for a while!
What a beautiful looking day and a perfect day for getting it on with the jelly mold
I’ve been enjoying following your October challenge, but this post was SO JOYFUL and playful, I simply must comment. Your relationship — to each other, to food and to LIFE, is a delight! I’d take a few extra bites of that trifle, too!
Beautiful water photo!!!
Wow, that’s just the perfect scenery for enjoying that dessert! 😀 (Getting ready for the indoor season over here … ;))
A trifle should have been an obvious thing and yet, I think this is the first one I’ve seen! Nice work.