Summer Trifle


1 min read

Serving: 10
Cooking time: 45min.

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

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. 


  • 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.


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




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