HomeBakingLily Vanilli’s Fruity Trifle London bakery owner, Lily Vanilli, conjures a beautifully striking trifle filled with fresh cherries, dark chocolate and tempting peach slices. Ingredients To make the trifle: • 1 x 415g can Del Monte® Fruit Cocktail in Juice (well drained) • 1 x 415g can Del Monte® Peach Slices in Juice (well drained) • Elderflower liqueur • Handful of fresh cherries (stalks on) • 100g dark chocolate, chopped • Edible gold dust / desiccated coconut / hundreds and thousands • Pink food colouring or 2tsp crushed, freeze dried raspberries (optional) • Madeira Cake (shop bought 2-3 loaves or homemade) • Custard (shop bought 1 x 400g can or homemade) • 50g unsalted butter, softened • 150g icing sugar, sifted • 1 tsp vanilla extract • 35ml double cream • Berries & edible flowers for decoration To make the Madeira Cake: • 4 ½ tbsp milk • 375g self-raising flour, sifted • 5 small eggs • 270g caster sugar • 270g unsalted butter, room temperature To make the trifle: • 45g caster sugar • 1 tbsp cornflour • 5 small egg yolks • 390ml double cream • ¼ vanilla pod or ½ tsp vanilla extract To colour: pinch of pink food colouring, or crushed, freeze dried raspberry (optional) Method To make the trifle: 1 Soak the Madeira cake (see below for recipe) by pricking the surface with a fork and gently drizzling with liqueur. 2 Prepare cherries for decoration by melting the chocolate in a bain-marie (gently melt 2/3 of the chocolate in a metal or glass bowl, set over an inch of simmering water in a saucepan. When almost completely melted, remove from the heat and add the remaining chocolate, stirring until completely melted.) 3 Remove from heat and gently dip your cherries in the chocolate to coat completely. 4 Once set, brush the cherries with your edible gold dust until they shine. If using coconut or hundreds & thousands instead of gold dust, dip into your chosen decoration whilst the chocolate is still wet. 5 Add colouring or freeze dried raspberries to shop bought or homemade custard (see below for recipe). 6 Make your buttercream by beating together butter, sugar, vanilla, food colouring/freeze-dried raspberries and cream. 7 Now it’s time to assemble your trifle! Gently place the first layer of soaked Madeira cake into the base of a 30cm x 30cm trifle bowl. 8 Top the cake with a layer of Del Monte® Peach Slices making sure they are placed up to the edge of the sponge. 9 Then add a layer of pink custard and another layer of cake. 10 Top this with a layer of Del Monte® Fruit Cocktail making sure the fruits are placed up to the edge of the sponge. 11 Then add a layer of pink custard and another layer of cake. 12 Repeat this pattern as many times as your bowl allows, ensuring you finish with a final layer of Madeira cake. 13 Using a piping bag, pipe the top layer with the buttercream with extra dabs piped in a circle around the edge of the trifle. 14 Place your decorated cherries where you have piped your dabs. 15 Now decorate with fresh berries and edible flowers, arranged in a suitably celebratory design! To make the Madeira Cake: 1 Preheat the oven to 180˚C /gas mark 6. 2 Cream the butter and sugar together until light and fluffy. 3 Add the eggs, and beat until just incorporated. 4 Fold in the flour, then add the milk slowly – you need just enough to ensure that the mixture falls slowly from the spoon. 5 Divide the mixture between the prepared cake tins and level out to the edges. 6 Bake for 30 minutes, or until a sharp knife inserted into the center comes out clean. To make the custard: 1 In a heatproof bowl, whisk together the sugar, cornflour and egg yolks by hand until white and fluffy. This works best if you whisk for 3 minutes, leave it to stand for a few minutes, then whisk again for 3 minutes. 2 Heat the cream with the vanilla in a heavy-bottomed pan, until it reaches a simmer. Pour the heated cream over the egg yolks, and whisk thoroughly until combined. 3 Add pink colouring or freeze-dried raspberries. 4 Place the bowl over a pan of simmering water to make a double boiler and whilst on a medium heat, stir continuously with a spatula, until thick and creamy – approximately 7–8 minutes. 5 Leave to cool completely. This recipe has been created by London bakery owner, Lily Vanilli, to celebrate Del Monte’s 125th Anniversary. For more recipe inspiration, please visit www.delmonteeurope.com.