Ingredients:

  • 1 (400g / 14 oz) store-bought Madeira cake or pound cake, sliced into 1-inch cubes
  • 120 ml (½ cup) Raspberry Liqueur OR Cream Sherry (optional)
  • 60 ml (¼ cup) Fresh Lemon Juice
  • 60 ml (¼ cup) Simple Syrup (equal parts sugar/water, cooled)
  • 700 ml (2 ¾ cups) Whole Milk
  • 1 tsp Pure Vanilla Extract (or 1 vanilla bean, scraped)
  • 5 large Egg Yolks (approx. 90 g)
  • 100 g (½ cup) Granulated Sugar
  • 50 g (5 Tbsp) Cornstarch (Cornflour)
  • 40 g (3 Tbsp) Unsalted Butter, cold and cubed
  • 450 g (1 lb) Fresh Strawberries, hulled and sliced
  • 300 g (10 oz) Fresh Blueberries
  • 480 ml (2 cups) Heavy Whipping Cream (Double Cream), very cold
  • 60 g (½ cup) Powdered Sugar (Icing Sugar), sifted
  • 1 tsp Vanilla Extract
  • ½ tsp Cream of Tartar OR 1 packet stabilizer (optional)

Instructions:

  1. Cube the Cake: Cut the sponge cake into even 1-inch cubes. Arrange the cubes snugly in a single, even layer on the base of the trifle bowl.
  2. Prepare the Soak: In a small jug, combine the liqueur (if using), lemon juice, and simple syrup. Stir thoroughly.
  3. Soak the Sponge: Slowly and evenly drizzle the entire liquid mixture over the cake layer. Ensure all pieces are saturated. Set aside for 10 minutes to absorb.
  4. Heat the Milk: Combine milk and vanilla extract in a saucepan. Heat gently over medium heat until steaming but not boiling. Remove from heat immediately.
  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the egg yolks, sugar, and cornstarch until pale yellow and thick.
  6. Temper the Yolks: While whisking vigorously, slowly drizzle about one-third of the hot milk into the egg mixture to prevent the eggs from scrambling.
  7. Finish Cooking: Pour the tempered egg mixture back into the remaining milk in the saucepan. Return to medium-low heat. Whisk continuously until the mixture thickens significantly, reaching a gentle simmer. It should coat the back of a spoon thickly.
  8. Finish and Chill: Remove from heat. Whisk in the cold cubes of butter until fully melted and smooth. Immediately strain the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap and chill in the fridge for at least 2 hours, or until fully cold and thick.
  9. Layer the Fruit: Once the sponge is soaked, gently place two-thirds of the sliced strawberries around the sides of the bowl, pressing them against the glass. Scatter half of the blueberries over the sponge base.
  10. Add the Custard: Spoon the chilled, thickened custard over the fruit and sponge base. Gently smooth the top, ensuring it reaches the edges.
  11. Second Chill: Cover the bowl loosely and return to the fridge for at least 2 hours for the custard layer to set properly.
  12. Whip the Cream: In a chilled bowl, whip the heavy cream, powdered sugar, vanilla, and cream of tartar (if using) until stiff peaks form.
  13. Decorate: Gently spoon or pipe the whipped cream over the set custard layer, creating decorative swirls.
  14. Final Garnish: Arrange the remaining sliced strawberries and blueberries decoratively on top of the cream layer, emphasizing the 'Red, White, and Blue' pattern. Keep chilled until ready to serve.