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Double layered blackberry trifle from Supper in the Suburbs
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Blackberry Trifle

This Blackberry Trifle is an autumnal twist on a classic British dessert.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: Chinese
Diet: Vegetarian
Servings: 12 people
Calories: 484.09kcal


  • 250 g white chocolate
  • 4 egg yolks
  • 150 g caster sugar 50g for the custard, 100g for the compote
  • 300 ml milk
  • 300 g double cream roughly 170g for the custard, 130g for whipping
  • 1 vanilla pod seeds only
  • 600 g Madeira sponge cake bought or home-made
  • 10 tbsp kirsch liqueur
  • 500 g blackberries 700g if using frozen (keep a handful to one side for decorating)
  • 1 tbsp butter
  • 1 star of star anise
  • 1 sprig mint


  • Begin by creaming together the egg yolks and caster sugar in a large bowl. Whisk for about 2-3 minutes (by hand is fine) until the mixture becomes pale, thick and creamy. It will also increase slightly in volume.
  • Next, pour the milk and cream along with the seeds of the vanilla pod into a heavy bottomed saucepan and bring to the boil.
  • Add a ladle full of the hot milk/cream to the egg yolk mix and whisk quickly ensuring the mix does not curdle.
  • Add the rest of the milk/cream a ladle full at a time until fully combined.
  • Pour the mix back into the sauce pan and cook over a moderate heat for another 5 minutes until the custard begins to thicken and coats the back of your spoon.
  • Add in the white chocolate and stir until this has melted completely.
  • You must allow the custard to cool completely before you can build the trifle so place this to one side.
  • To make the blackberry compote, melt the knob of butter in a large pan on a low heat.
  • Add the blackberries, sugar and star anise to the pan and cook for 5 minutes or until the fruit starts to soften and burst.
  • Remove the star anise and place to one side to cool.
  • Once both the custard and compote are cool you can begin to build the trifle.
  • Begin by layering half of the sponge in the bottom of your trifle dish before spooning over half of the kirsch.
  • Next, layer on top of the sponge half of the cooled blackberry compote followed by half of the custard.
  • Repeat the sponge, kirsch, blackberry and custard layers for a second time and place in the fridge to set (ideally leave overnight).
  • Before serving, decorate the trifle with some of the reserved blackberries and cream (whipped). Top with a sprig of mint and dive in!


Calories: 484.09kcal | Carbohydrates: 61.67g | Protein: 6.79g | Fat: 20.93g | Saturated Fat: 11.86g | Trans Fat: 0.04g | Cholesterol: 159.73mg | Sodium: 318.8mg | Potassium: 237.08mg | Fiber: 2.52g | Sugar: 46.48g | Vitamin A: 699.89IU | Vitamin C: 9.05mg | Calcium: 141.8mg | Iron: 1.89mg