Good Housekeeping UK

Sloe gin trifle

Name: Sloe gin trifle
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 300 g fresh or frozen blackberries, plus extra to decorate; 2 tbsp. icing sugar; 3 tbsp. sloe gin, we used Gordon's Sloe Gin; 1 x 265g jam Swiss roll; 100 mL sloe gin; 100 g good-quality blackberry jam; 500 g tub ready-made custard; 600 mL double cream; Finely grated zest of 1/2 orange; 100 g fresh blackberries

This wintery sloe gin trifle is so simple to make, and tastes seriously good.

By Ailsa BurtPublished: 17 October 2018

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Yields:

10 serving(s)

Prep Time:

25 mins

Cook Time:

5 mins

Total Time:

30 mins

Cal/Serv:

550

Ingredients

FOR THE BLACKBERRY COMPOTE

300 g
fresh or frozen blackberries, plus extra to decorate
2 Tbsp.
icing sugar
3 Tbsp.
sloe gin, we used Gordon's Sloe Gin

FOR THE TRIFLE

1 x 265g jam Swiss roll
100 ml
sloe gin
2 Tbsp.
icing sugar
100 g
good-quality blackberry jam
500 g
tub ready-made custard
600 ml
double cream
Finely grated zest of 1/2 orange

TO DECORATE

100 g
fresh blackberries

Directions

1. Step 1Make the blackberry compote. Put 200g of the blackberries into a saucepan with the icing sugar. Turn on the heat and gently mash the blackberries to release the juice, then bring up to the boil. Turn down to a simmer and cook until fruit is breaking down and juices thicken, about 4-5min. Take off the heat and set aside to cool, before gently stirring in the remaining blackberries and the gin.
2. Step 2To assemble the trifle, slice the swiss roll into 1.5cm (2/3in) slices and arrange around the sides of a 2litre (31/2pint) glass bowl. Break up remaining slices to roughly fill the middle. Drizzle over 3tbsp of the sloe gin and leave to soak in.
3. Step 3Beat the blackberry jam with the remaining sloe gin in a bowl and spoon half the jam in random blobs over the cake layer. Spoon the most of cooled blackberry compote over the top, then dot the rest of the jam over randomly. Pour the custard over, then chill, uncovered, for at least 30min to firm up.
4. Step 4When ready to serve, lightly whip the cream with the remaining icing sugar and most of the orange zest until it is just holding it’s shape. Spoon on to the custard layer. Decorate the top with extra blackberries, remaining blackberry compote and the extra orange zest.