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A retro sweet revival: Blackberry and apple trifle

Our cookery editor, Leah Byrom celebrates her own take on the comeback kids of the kitchen 

An autumnal version to the more traditional raspberry combination in trifle

 

Ingredients (serves six)

Prep time: 20 minutes; Cooking time: 20 minutes

40g sponge fingers

3 tbspn cassis

150g Bramley apple

50g blackberries, plus extra for decoration

500ml custard

300ml double cream

50g flaked almonds

 

  • Lay the sponge fingers in a flat layer on the base of the serving dish, cutting them to size if necessary
  • Drizzle the cassis over the top and set to one side
  • Peel and chop the apples and gently stew until soft
  • Add the blackberries towards the end of the cooking to soften and bleed into the apple mixture
  • Leave to cool and then spoon over the sponges
  • Pour over the cream, then whisk it to form soft peaks and dollop over the top of the custard
  • Gently toast the almonds then use to scatter over the top with the blackberries


Leah’s tip- Sponge fingers are much better at absorbing alcohol and fruit juice than slices of cake.

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