Danielle Alvarez's chocolate, coconut butterscotch and raspberry trifle recipe

Name: Danielle Alvarez's chocolate, coconut butterscotch and raspberry trifle recipe
Cook time: 2 h 30 min
Yield: 8-10
Cuisine: British
Ingredients: For the; 100g plain flour; 35g cocoa powder; 1 tsp baking powder; ¼ tsp salt; 3 eggs at room temperature; 3 egg yolks at room temperature; 170g sugar; 1 tsp vanilla extract; 30g butter; 60ml milk; For the; 60g butter; 190g dark brown sugar; 60g cornflour; 800ml coconut milk (two cans, preferably organic and free of additives); 200ml milk; 1 tsp salt; 20ml vanilla extract; For the; 1kg raspberries (frozen is fine); 1 litre water; 700g sugar; juice of 1 lemon; 100ml prosecco; 5 sheets titanium strength gelatin sheets; For the; 200g brown sugar; 55g butter; 100ml cream

Danielle Alvarez

February 17, 2023

Custard, cake, fruit, booze – what's not to like?William Meppem

Time:2 hours +Serves:8-10

Although trifle is not something I grew up eating, when asking people what they like most about a good trifle, I can immediately see their eyes light up with both nostalgia and pure delight. It's custard, it's cake, it's fruit, it's booze – what's not to like? It's true, this is not a purist's recipe. I have taken a bit of creative licence but hopefully you can find room in your hearts for this version.

Ingredients

For the genoise sponge
100g plain flour
35g cocoa powder
1 tsp baking powder
¼ tsp salt
3 eggs at room temperature
3 egg yolks at room temperature
170g sugar
1 tsp vanilla extract
30g butter
60ml milk
For the coconut butterscotch custard
60g butter
190g dark brown sugar
60g cornflour
800ml coconut milk (two cans, preferably organic and free of additives)
200ml milk
1 tsp salt
20ml vanilla extract
For the raspberry prosecco jelly
1kg raspberries (frozen is fine)
1 litre water
700g sugar
juice of 1 lemon
100ml prosecco
5 sheets titanium strength gelatin sheets
For the pedro ximenez caramel sauce
200g brown sugar
55g butter
100ml cream
pinch of salt
60ml pedro ximenez sweet sherry

To assemble

extra pedro ximenez sweet sherry
150ml cream
125g fresh raspberries
100g toasted coconut chips (or flakes)

Method

Altogether it may seem like a few steps, but it doesn't all have to conquered in one day. You can almost fully assemble it the day ahead, leaving only the last step of adding whipped cream and final topping until just before serving.
1. Make the genoise sponge (recipe here)
2. Make the coconut butterscotch custard (recipe here)
3. Make the raspberry and prosecco jelly (recipe here)
4. Make the pedro ximenez caramel sauce (recipe here)
To assemble
1. The day before serving, slice the cake in three layers (if you haven't already) and trim them to fit in a large trifle bowl. Gently warm the custard.
2. Place a layer of cake down first. Then splash it really well with sherry (how much depends on how you like it but this sponge can take more than you think). Top that with a drizzle of the caramel sauce and half of the warm custard. (Doing this while warm will allow more of the custard to soak into the cake.) Let this cool for about 10 minutes before roughly breaking up the jelly and adding half to avoid melting the jelly.
3. Repeat this process with the next layer, starting with the cake, and finishing with the third cake layer and a splash of sherry. Keep a little of the pedro ximenez caramel sauce aside for final assembly. Do not put anything else to the last cake layer. At this stage, cover the trifle and put it in the fridge overnight.
To serve
Whip the cream until soft peaks form and spread on top of the cake. Top with raspberries, toasted coconut chips and a final drizzle of caramel.
Read more: Danielle Alvarez interview: The Cuban cook's fascinating tale