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A retro sweet revival: Blackberry and apple trifle

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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