Retro Summer Trifle

Claire Clark shows the contestants on Celebrity MasterChef Ireland how to create a retro summer trifle.


  • birds custard bavarois:
  • 150 ml milk
  • 100 ml double cream
  • 3 leaves gelatine (silver)
  • 10 g castor sugar
  • 10 g birds custard powder
  • 10 ml cold milk
  • 1 vanilla pod
  • almond sponge:
  • 160 g ground almonds
  • 160 g unsalted butter (room temperature)
  • 150 g castor sugar
  • 4 small eggs
  • 20 g plain flour
  • 20 g corn flour
  • poached raspberries:
  • 150 g sugar
  • 150 g water
  • 50 ml raspberry purée (available from specialist shops)
  • 125 g raspberries
  • 5 ml lemon juice
  • raspberry jelly:
  • 150 ml juice from the poached raspberries
  • 100 ml raspberry purée
  • 2.50 g agar agar powder (this is pre weighed for you)
  • raspberry coulis:
  • 100 ml raspberry purée
  • 100 g icing sugar
  • 1/2 lemon juice
  • creme chantilly:
  • 100ml double cream
  • 10g icing sugar
  • 1/2 vanilla pod
  • decoration:
  • variety of edible flowers
  • mixture of micro herbs – eg - micro fennel, thyme flowers, micro geranium leaves, red micro basil, red mustard frills.
  • 20g fresh blueberries
  • 50g small strawberries
  • 30g fresh raspberries


  1. Birds Custard Bavarois: Soak the gelatine sheets in cold water, once soft remove from the water and squeeze dry, leave to one side. Boil the 150ml milk with the split vanilla pod. Meanwhile mix the custard powder with the sugar and cold milk to make a smooth paste.
  2. Pour the boiling milk onto the custard powder mix and whisk to mix. Add the seeds from the vanilla pod. Return to the pan and stir continuously until the mix boils, cook for one minute. Remove from the heat and add the soaked gelatine sheets, mix to combine. Pass through a sieve into a dry clean bowl.
  3. Leave until it starts to thicken and set and is cool. Semi whip the cream and fold into the custard mix. Pipe into prepared moulds. (Moulds are lined with acetate)
  4. Set in the fridge for 15 minutes. Transfer to freezer to firm completely for approx one hour.
  5. Once frozen remove from the moulds and acetate and leave in the freezer on a tray lined with baking parchment.
  6. Almond sponge: Preheat the oven to 160c. Cream together the butter and sugar until pale and fluffy on the machine with a paddle attachment.
  7. Beat one of the eggs and add gradually a little at a time whilst creaming well between each addition.
  8. Sieve the flour, ground almonds and corn flour together through a flour sieve. Remove from the machine and fold in the sieved dry ingredients. Beat the other egg and add all in one go, fold in well.
  9. Transfer to the small baking tray lined with baking parchment approx. Level.
  10. Bake for approx. 18-20 mins until well risen, golden in colour and it springs back when lightly pressed. When cool place in the freezer to firm.
  11. Poached Raspberries: Boil the sugar and water. Add the raspberry purée and lemon juice. Pour over the raspberries in a small bowl to cover. Leave to poach.
  12. Raspberry Jelly: Place the raspberry purée and juice from the poached raspberries in a pan. Bring to the boil. Rain in the agar agar whilst whisking continuously. Bring back to the boil and simmer for 3 minutes whilst whisking continuously. Pass directly through a chinmois onto a flat tray. It should be only a thin layer so take care how much you put onto the tray. Approx. 2mm thick.
  13. Leave to set before moving. Place in the fridge for a few minutes to firm.
  14. Raspberry coulis: Blitz the icing sugar and raspberry purée together in a blender. Adjust the flavour with the lemon juice.
  15. Creme Chantilly: Remove the seeds from the vanilla pod and add to the cream and sieved icing sugar in a bowl. Whip to soft peaks. Store in the fridge until needed.
  16. Assembly method: Remove the custard from the freezer and the jelly from the fridge. Cut a length of jelly so it will wrap around the custard log, this must be exact, use a ruler. Place the log on the end of the measured piece of jelly and roll it up so it is completely wrapped in the jelly. Set in the fridge on a small tray.
  17. Cut an oblong of sponge from the cooled sponge, approx. 1 inch by 3 inches.
  18. Make sure it is even and level. Remove the centre part as shown.
  19. Warm the remaining poaching syrup and check the colour. Add more raspberry purée if needed. Carefully dunk the sponge in the juice so it absorbs as much as possible without falling apart. Set aside on a small lined tray.
  20. Fill the centre with a little of the remaining custard, only to cover the base. Place in some poached raspberries. Set in the fridge.
  21. Place the prepared filled sponge on the plate. Set the wrapped custard log on top of the sponge at an angle. Fill in the remaining areas with fresh berries. Check the consistency of the cream and pipe onto the plate 5 neat bulbs. Spot the coulis in between the cream.
  22. Finish the cream with edible flowers and herbs. Finish the jelly with a flower or petals.
  23. Serve.


Equipment needed: Machine with paddle and whisk attachment for the sponge/cream, Measuring jug, Hand whisks, Rubber Spatulas, Step palette knife, Tin and tray for the sponge, Baking parchment paper, Cling film, Acetate sheets, 1’ x 2’ Tube moulds for the custard, 3-4 small saucepans, Tray for the jelly, small round bottom mixing bowls, Small plastic bowls, Chinmois, Flour sieve, Lemon juicer/reamer, Small knife, Serrated bread knife, Disposable piping bags, 1/2 inch plain piping tip, Chopping board 


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