Traditional Sloe Gin Trifle with Blackberry Jelly
This sophisticated Sloe Gin Trifle is a luxurious update to the classic British dessert, featuring sponge soaked in ruby-red gin and topped with velvet custard. Jewel-toned blackberry jelly and clouds of whipped cream make this the ultimate centerpiece for any holiday table.
- Prep
- 15 min
- Bake
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 720 kcal
Method
Slice the Madeira cake into thick chunks and arrange them at the bottom of a large glass trifle bowl or four individual glasses.
Evenly pour the sloe gin over the cake layers, allowing it to soak in for at least 10 minutes.
Scatter three-quarters of the fresh blackberries over the gin-soaked cake.
Dissolve the jelly cubes in boiling water according to packet instructions, then pour the mixture over the cake and fruit. Refrigerate for 2-3 hours until the jelly is fully set.
Once the jelly is firm, spoon the thick vanilla custard over the top in an even layer.
In a separate bowl, whip the double cream and icing sugar together until soft peaks form, then spread or pipe the cream over the custard layer.
Garnish with the remaining blackberries and a sprinkle of toasted flaked almonds before serving.
Notes from the kitchen
For the best flavor, use a high-quality craft sloe gin which has deeper plum and almond notes.
Make the trifle the day before you need it to let the flavors meld, but only add the whipped cream and almonds just before serving.
Ensure the custard is completely cold before layering it onto the set jelly to prevent melting.
If you prefer a softer texture, use ladyfingers (savoiardi) instead of Madeira cake.
