This tempting combination was created following a mini baking disaster that left me with a crumbled sponge cake that I couldn’t bear to waste. A quick root around the cupboard produced some leftover Pimms – apparently an alien concept to some – and a new take on the traditional sherry trifle came alive.
This recipe works as a template for any flavours, so mix and match the fruit, jelly and alcohol or fruit juice and let me know how you get on. The vegetarian jelly crystals can be found in good health food shops and come in strawberry, lemon and tropical fruits as well as raspberry.
You can lower the fat content by using half-fat crème fraîche and low fat custard.
- About 80-100g/3-4oz slightly stale sponge cake (leftovers or about 6 sponge fingers)
- 2 tablespoons Pimms™ (or other drink of your choice)
- ½ packet raspberry jelly crystals
- 225g/8oz fresh raspberries
- 250g/9oz pack ready-made custard
- 150ml/5 fl oz cream or crème fraîche
- Fruit, toasted almonds or sprinkles to decorate
How to make
- Make up half the jelly in a jug and leave to cool until the jelly has just started to set and is a bit ‘gloopy’– this ensures it sits in a layer over the sponge, rather than soaking in.
- Meanwhile, using a bowl that will hold about 2 pints/1 litre of liquid, soak the sponge in the Pimms and leave to stand so the sponge cake can absorb all the liquid.
- Pile the raspberries onto the drunken sponge (reserving a few to decorate) and then pour the gloopy jelly over the top.
- Put it all into the fridge to set – it will start to set in about half an hour but leave it as long as possible before adding another layer to avoid any mishaps. Note that veggie jelly does not set as solidly as jelly made with gelatine, so don’t try any fancy tricks to check it!
- Pour the ready-made custard over the top and decorate with cream or crème fraîche and fruit, nuts or sprinkles.