'Posh' Berry Trifle

Posh Berry Trifle

Ingredients

For the Almond Sponge Base

• 35g grass-fed butter ( you can also use coconut oil )

• 1 tbsp sugar with stevia

• 25g beaten egg

• 20g spelt flour

• 1/4 tsp baking powder

• 15g almond flour

• tiny pinch of salt

• 1/4tsp vanilla powder or essence

• sherry ( the better quality, the tastier- I find this dessert goes best with a thick, rich and sweet sherry )

For the Whipped Saffron and vanilla-infused yoghurt

• 50g thick yoghurt

• 25ml double cream

• 1 tsp honey ( I used 1/2 tsp honey with stevia )

• small pinch saffron ( about 5-7 strands )

• 1/4 vanilla pod, seeds scraped

For the Berry Coulis

• 80g mixed frozen berries

• 20ml water

• 2 tsp sugar with stevia ( or 1 tbsp of honey, maple syrup, coconut sugar etc. )

To serve

• thick vanilla custard ( I used a Madagascan vanilla custard from Aldi )

• Strawberries, quartered

• blueberries

• toasted almond, optional ( The dish that this was inspired from used millions and thousands ! )

*See Notes

Method

- Preheat the oven to 170 degrees c, fan. line or grease three muffin holders( it doesn't matter what you use, we will be crumbing the sponge anyway ).

- Beat the butter and sugar until fully combined and fluffy. Add in the vanilla and beat until incorporated.

I changed to a fork at this stage to allow it to combine better and allow more air into the batter- Slowly add in the egg, whisking vigorously after each

addition.

- Fold through the flour until fully combined and you have a thick batter.

- Scoop the batter into the 3 lined muffin cases and bake in the oven for 15-20 minutes or until a screwer inserted comes out clean.

- Remove from the oven and allow to cool.

- Meanwhile, heat the yoghurt in a small saucepan with the vanilla seeds and saffron. Once hot ( but not boiling ) remove from the heat and stir to release the flavour from the saffron. Pop it in the freezer for 5-10 minutes to cool.

- Whisk the cream until almost buttery thick. Fold into the cooled yoghurt mix and pop it in the fridge to chill.

- For the coulis, heat all the ingredients together in a small saucepan over medium heat.

- Stir and mash now and then. Keep doing this until all the berries are warmed through and squishy.

- Remove to a blender and blitz until smooth then strain through a fine-mesh sieve into a bowl. Use a spatula to press out all the juice. Save the leftover pulp.

- To serve, crumble 1 muffin into the bottom of a glass and drizzle the sherry on top. Scoop the pulp on top then drizzle over some coulis. Top with the custard, and a dollop of the yoghurt cream.

- Finish with a bit more coulis, more crumbled sponge, strawberries, almonds and a few small spoonfuls of the yoghurt cream ( I put the rest into a plastic bag and piped it but you don't have to do this )

hope you enjoy this twist on the classic British dessert.

*Try a tropical version too! Soak the sponge in rum ( Jamaican Rum if you wanna go all the way ). Top with sliced banana, dulce de leche, half and half, custard folded with whipped coconut cream ( you can use Greek yoghurt or cream cheese instead ), and finally chocolate sauce to the top!