Summer Trifle

Ingredients

Mixed Berries Compote:

• 750g frozen mixed berries
• 95g sugar
• 9g pectin

Pastry Cream:

• 125g Anchor Chef's Classic Whipping Cream
• 125g milk
• 75g sugar (part 1)
• 1 vanilla pod
• 75g sugar (part 2)
• 2 egg yolks
• 1 egg
• 12.5g cornstarch

Vanilla Biscuit Sponge:

• 75g egg yolks
• 190g eggs
• vanilla seeds
• 12.5g invert sugar
• 175g sugar (A)
• 110g egg whites
• 40g sugar (B)
• 105g T55 flour

Mango Syrup:

• 50g sugar
• 25g mango puree
• 40g water
• 1/2 zest lemon
• 1-2 vanilla pod

Chantilly Cream:

• 10g sugar syrup
• vanilla seeds
• 200g Anchor Chef's Classic Whipping Cream

Method

Mixed Berry Compote:

• Mix the ingredients together and cook till 105°C.

Pastry Cream:

• In a cooking pot, bring the cream, milk, sugar (part 1) and the sliced vanilla pod and vanilla seed to a boil, let simmer for approx. 10 min. 
• Wisk the yolks and egg till light and fluffy. 
• In a separate bowl mix the sugar (part 2) and the cornstarch, stir into the egg mixture. 
• Pour the milk mixture (trough a sift) into the egg mixture in a thin stream while mixing so the egg - do not cook. 
• Return the mixture to the cooking pot and slowly bring to a boil, stirring constantly to prevent curdling and scorching. 
• When the mixture thickens, remove from the heat, and stir in the butter. 
• Pour into container, place a plastic wrap directly on the surface to prevent skin forming. 
• Refrigerate before using.

Vanilla Biscuit Sponge:

• Whisk together the egg yolks, eggs, inverted sugar, and sugar (A). 
• Whisk the egg whites and sugar (B) in a separate bowl of the mixer. 
• Combine the two mixtures and add the sieved flour. 
• Spread onto a sheet of baking parchment and bake at 200°C for 8 minutes.
  

Mango Syrup:

• Bring the mango puree, water, sugar, lemon zest, and juice to a boil. 

Chantilly Cream:

• Bring the ingredients to the boil. Cool overnight. Next day ready to whisk. 

Assembly:

• In a glass jar, start by layering the mixed berries compote. 
• For the second layer, pipe in some pastry cream. 
• Next place a disk of vanilla sponge. Drizzle with mango syrup. 
• Pipe in chantilly cream.

Decoration:

• Decorate with whipped cream, fresh berries and cacoa powder.