Peter Doyle's Summer Trifle
Recipe provided by Julie Aitchison from a Peter Doyle publication
225ml strained lemon juice
1 tablespoon lemon zest
225gm caster sugar
450gm unsalted butter, cubed
2 gelatine leaves (titanium strength)
330ml Pfeiffer Sparkling White
100gm caster sugar
3 punnets raspberries
1 tablespoon caster sugar
1 tablespoon water
20 sponge fingers, broken
4 tablespoons Cointreau or Grand Marnier (or substitute with Pfeiffer Seriously Pink)
1 punnet blueberries
200ml whipped cream
For curd, combine eggs, lemon juice, zest and sugar in a double boiler and stir over low heat until mixture thickens. Set aside for 4 minutes. Return to heat and whisk in butter, a few cubes at a time, until smooth. Fold in cream and stir well. Cover the surface with plastic wrap and chill until needed.
For jelly, soak gelatine leaves in cold water until soft. Meanwhile, bring 100ml of the sparking white wine and sugar to the boil in a small saucepan. Remove from heat. Squeeze excess water from gelatine, add to sparkling mixture and stir until dissolved. Add remaining sparkling white wine, stir well and pour mixture into a shallow container so mixture is about 1½ - 2cm thick. Cover and chill until set.
For raspberry sauce, place 1 punnet of the raspberries, sugar and water in a blender or food processor and process until smooth. Remove and strain to remove seeds. Cover and chill.
Place sponge fingers in a bowl and pour over Cointreau. Toss gently.
To assemble trifle, place some of the lemon curd in a large serving bowl and add a little raspberry sauce. Add some raspberries and blueberries and diced champagne jelly. Top with some of the sponge fingers. Repeat layering until bowl is filled, reserving a few berries and a little of the raspberry sauce.
To serve, spread cream over trifle and sprinkle with remaining berries and drizzle with remaining raspberry sauce. Serves 10. Enjoy with a glass of Pfeiffer Sparkling White.