Tuesday 5 July 2016

Eid Berry Trifle.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Eid Mubarak!
I'm going to keep this intro short and sweet today because I am currently up to my eyeballs in vermicelli and meringue! Preparations for Eid are well underway and I, of course, have been put in charge of dessert. Follow on snapchat for all the goings on - username is muslimgirlbakes.
I hope you are excited for Eid and that this year's celebration finds you happy and in the best of health and faith.

We have been so lucky to witness another month of Ramadan. May Allah accept all of our good deeds and forgive us for any mistakes we may have made in such a blessed month. This month of fasting has made me realise how lucky we are to not ever really have to feel proper hunger. You know, the kind that makes your head spin. For me, the main thing with the hunger this Ramadan, was a lack of energy. How people across the world get by everyday feeling like this is beyond me - may Allah make everything easy for them. Our endless supply of food and drink is one of of our biggest blessings. Let us take a moment right now to thank Allah for giving us such easy and affordable access to such basic things as bread, milk, fruit, vegetables and meat. Alhamdulillah for everything.

To celebrate the festival of Eid which this year falls in the middle of the British summer, I thought I would share a recipe for a berry trifle. Mine is layered with orange pound cake, the best strawberry jam, raspberry ripple custard and of course, lashings of vanilla whipped cream. Make it as messy or as neat as you like - my only hope is that you enjoy it. Eid Mubarak to you all.

This trifle is my contribution to Eid Eats 2016. This year, it is very kindly hosted by Flour and SpiceMy Ninja Naan and Chocolate and Chillies. See more here!

Chilled Desserts, previously: lemon posset // rippled pavlova with lemon curd whipped cream + berries // tiramisu // chocolate meringue roulade

A Simple List of Ingredients:
1. Loaf Cake
2. Strawberry Jam

3. Milk
4. Custard Powder
5. Caster Sugar
6. Raspberries
7. Double Cream
8. Icing Sugar
9. Vanilla Essence
10. Strawberries
11. Blueberries
12. Raspberries

Bismillah, let's begin!

First job, the cake. I made an orange pound cake using this recipe. I ended up needing only one loaf for the trifle so would halve the recipe next time. You can also buy a loaf cake or even use Swiss roll.
If you're baking your own, bake it and let it cool completely.

Our next job is to make the raspberry ripple custard. You can take the even easier route and grab a few cartons of vanilla custard from the chiller section. I chose to make mine "from scratch". Take 1 litre Milk and place into a deep saucepan over a medium heat. Bring it slowly to a boil.

While the milk heats up, take 80 grams Custard Powder.

Add 70 grams Caster Sugar. You can add more or less depending on how sweet you want it. I like to keep it on the sweeter side because we will be adding fresh raspberries to it.

Stir the two together.

Then, add in a few spoons of hot milk from the pan.

Stir until you get ....

... a smooth paste.

Add the paste to the hot milk.

Stir and bring back to the boil whilst stirring.

Once it has thickened, it's done!

Remove from the heat ...

... and cover with clingfilm. Let the custard cool completely.

Once cool ...

... place into a bowl. I used one that I whipped cream in earlier I hate washing up!

Whisk the custard with an electric mixer.

Until completely smooth! This is an optional step but something I love to do when working with cold custard.

Because this is a raspberry ripple custard, let's throw in a Handful of Raspberries, crushed.

Stir them through and the custard is ready!

Next, vanilla whipped cream.

Into a large bowl, place:
600 ml Double Cream
5 tablespoons Icing Sugar (more, if you want things sweeter)
2 tablespoons Vanilla Essence

Whisk with an electric whisk.

Until you get soft peaks!

Our cream is ready!

To prepare the cake layer, take the loaf cake.

And, some Strawberry Jam!

Slice the cake up.

Not too thick but not too thin either!

Spread each slice with the jam.

This combination was so good - orange pound cake + strawberry jam.

Next, prepare the berries. I used strawberries, blueberries and raspberries. If the fruit is a little too sour, toss with a little sugar and let it sit for a while.

Everything is ready so let's build ourselves a trifle!

I used a large trifle bowl but you could also make a few smaller ones or even individual ones.

First layer? Cake.

Add in the cake. If you love jelly in trifle, I would pour it over now and then let it chill until set.

Throw on some raspberries.

Next, the raspberry ripple custard.

Add a layer of custard and smooth it out.

Next, sliced strawberries.

A little lop-sided but aren't most things I bake?

Next, the cream!

And, that is our first layer. Let's continue with the rest!

I went really simple on top by covering the trifle with plenty of fresh berries.

And then, like a proper British summer, the heavens opened and the rained poured down on our sunny day!

You can make this in advance and leave in the fridge for a few hours or serve straight away!

Eid Mubarak everyone! May Allah accept it from us all - ameen!

Full Written Recipe:

Eid Berry Trifle.

Prep Time: About 30 minutes + more time, if you decide to bake your own cake.
Cook Time: About 15 minutes + more time, if you decide to bake your own cake.
Serves: A crowd!


For the Cake Layer
1 Loaf Cake – I made an orange pound cake using this recipe
Strawberry Jam, as needed

For the Raspberry Ripple Custard
1 litre Milk
80 grams Custard Powder
70 grams Caster Sugar – add more, if you like things sweeter
Handful Fresh Raspberries, crushed

For the Vanilla Whipped Cream
600 ml Double Cream
5 tablespoons Icing Sugar – add more, if you like things sweeter
2 tablespoons Vanilla Essence

For the Berries
Plenty of Strawberries
Plenty of Raspberries
Plenty of Blueberries


For the cake, bake and cool or buy a loaf cake. You could also use a jam Swiss roll in which case, you won’t need the strawberry jam.

Next, to make the raspberry ripple custard. Place the milk into a deep saucepan and start bringing it to the boil.
While it comes to the boil, place the custard powder and caster sugar into a bowl. Stir and add a few tablespoons of the milk from the pan. Stir until you get a smooth paste.
Pour the paste into the milk and stir. Keep stirring until the mixture comes to a boil and the custard begins to thicken.
Once thick, remove from the heat and let the custard cool completely. Once cool, whisk the custard with an electric mixer until smooth before stirring through the crushed raspberries.

To make the vanilla whipped cream, place the double cream, icing sugar and vanilla into a bowl. Whisk with an electric mixer until you get soft peaks.

To prepare the cake, slice the loaf cake into slices. Spread each slice with the strawberry jam. For my trifle bowl, one loaf cake was enough.

To assemble the trifle, layer the cake slices with the custard, whipped cream and berries. Dig in and enjoy!

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Keep me in your duas please, and Eid Mubarak!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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