John Myers
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Dollys Blackberry Trifle (dessert Tanja Szewczenko)
The perfect dollys blackberry trifle (dessert tanja szewczenko) recipe with a picture and simple step-by-step instructions.
English cream
- 250 ml Milk
- 75 ml Double cream
- 4 Pc. Egg yolk
- 40 g Sugar
- 0,5 tbsp Food starch
Trifle
- 100 g Light sponge base
- 50 ml Sherry sweet
- 50 g Amarettini almond biscuits
- 150 g Blackberries
- 150 ml Double cream
- English cream: Heat the milk and cream double in a saucepan over medium heat. Meanwhile, stir the egg yolks, sugar and cornstarch together until smooth. As soon as the milk mix starts to boil, pour into the egg yolk while stirring constantly. Then put everything back in the pot and heat it up. Stir the cream until it thickens and then pour it into a clean bowl. Cover with greaseproof paper (baking paper) and set aside to cool completely.
- Trifle: Chop the sponge cake base into pieces and place in a larger dessert bowl (or several small ones). Pour the sherry over it and let the batter absorb it. Crumble three quarters over the sponge cake and then top with blackberries. Save a third of the most beautiful berries for decoration. Pour the cooled cream over it and smooth it out. Then whip up the Double Cream and pour it over the cream and smooth it out as well. As a decoration, spread the remaining blackberries on top and put everything in the fridge for 3 hours. Shortly before serving, crumble the remaining Amaretii over the trifle.
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