Tamal Ray's recipe for mini blackberry and hazelnut trifles

My mum and i are firmly at odds when it comes to the query of jelly in trifle. Her recipe changed into honed within the 1970s, so the jelly is for this reason as primary because the cream. however, even though i like jelly in most types, i can't stand the pasty texture of cake sponge soaked in jelly. So this recipe forgoes it and, possibly much more controversially, does away with custard, too. The theory is for a pudding that feels fabulous enough to conclude a cocktail party, and that you simply could rustle up at brief note.

Over-whipping the cream is with no trouble done – but fixable. just pour in a bit greater cream and stir it through except it returns to a smoother consistency.

Prep 20 minCook 30 minMakes 5

For the sponge75g blanched hazelnuts75g caster sugar2 massive eggs20g plain flour2 pinches desk saltA little oil or butter, for greasing

For the blackberry jam250g blackberries75ml apple juice20ml lemon juice90g caster sugar

To assemble250ml double cream50g icing sugar40g hazelnuts

warmth the oven to 190C (180C fan)/390F/gas 6 and line a 20cm circular cake tin with butter or oil and greaseproof paper.

First make the sponge, blitzing the hazelnuts to a powder in a meals processor. the use of an electric whisk, beat the sugar and eggs for a few minutes, unless faded and ethereal.

Stir the hazelnuts, flour and salt in a big bowl, then fold this through the egg combo, a 3rd at a time. With the first third the combine should be a thick paste, but after folding through the ultimate third you'll want to have an ethereal batter.

Pour the batter into the cake tin and bake for 12 minutes. The sponge should be well risen, and a skewer inserted into the middle should emerge clean.

Pour 40g of hazelnuts on to a tray and roast for 5 minutes. Set aside to cool.

To make the blackberry jam, tip all of the parts right into a medium-sized saucepan and simmer, lined, for eight minutes. remove the lid and proceed to cook dinner for roughly another eight minutes, unless lots of the liquid has evaporated and the syrup has thickened.

To collect the trifles, whip the cream and sugar to tender peaks with an electric whisk. Roughly chop the roast hazelnuts. Tear off items of the sponge and put in the backside of 5 glass tumblers. Drizzle over some of the jam, followed by means of some of the cream, then a sprinkle of chopped hazelnuts. Repeat with a 2nd layer of sponge, jam, cream and hazelnuts, and serve.