Royal Summer Trifle Recipes

STRAWBERRY-BLACKBERRY SUMMER TRIFLE

Steps:

• Reserve a handful of the prettiest whole strawberries and blackberries for topping the trifle.
• Hull and halve the remaining strawberries, and toss them with the sugar in a medium bowl, cover with plastic wrap and set aside until they get juicy, about 1 hour. (If you're in a hurry, set the bowl over a pot of simmering water for about 5 minutes to speed this up.)
• Whip the cream in a chilled bowl until it holds soft peaks. Fold the elderflower syrup into the cream and keep chilled until ready to assemble the trifle.
• Tear or cut the angel food cake into 2-inch pieces. Scatter about half the cake on the bottom of a trifle dish or clear glass bowl. Ladle half of the berries and their juices on top of the cake, and then top with half the whipped cream. Repeat with the remaining cake, berries and cream to finish the trifle. Garnish the top of the trifle with the reserved whole berries and refrigerate for 2 and up to 24 hours. Serve chilled.

RICHARD SIMMONS' ROYAL TRIFLE

Steps:

• Custard.
• In saucepan, heat 2 1/2 cups milk until scalding.
• In bowl, mix together sugar, cornstarch, flour and salt; whisk in egg and remaining 1/2 cup cold milk.
• Gradually whisk in hot milk and return to saucepan.
• Cook over medium heat until mixture thickens, then remove from heat and stir in margarine and vanilla extract then refrigerate.
• Cake.
• Line bottom of 13 x 9 inch baking pan with wax paper. Lightly coat paper with cooking spray.bowl, In a bowl beat eggs and sugar until thick. Gradually beat in water, vanilla extract and almond extract.
• In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing until just blended. Pour evenly into prepared pan. Bake for 12 minutes, or until center of cake is springy to touch. Cool 5 minutes.
• Dust tea towel with icing sugar and turn cake out onto towel. Carefully peel off paper. Roll up cake and towel together, lengthwise; cool completely.
• To assemble trifle: Unroll cake and spread with jam; roll up again and cut into 1/2 inch slices and arrange in serving bowl. Top cake slices with fruit and custard. Cover and refrigerate 4 hours or overnight.