Rødgrød Trifle Recipe. Fresh berries, cinnamon sponge and fresh custard, what’s not to love?
90g plain flour
2 tsp ground cinnamon
1⁄4 tsp ground cloves
3 free-range eggs
90g caster sugar
1⁄2 tsp vanilla extract
40g butter, melted
150g fresh or frozen strawberries
150g fresh or frozen raspberries
150g frozen black currants
150g frozen red currants or cranberries
1 tsp vanilla extract
1 cup water
3 tbsp potato starch dissolved in 5 tbsp water
1 cup milk
1 cup cream
1 vanilla bean, split and scraped
6 free-range egg yolks
150g caster sugar
30g cornflour dissolved in 4 tbsp cold milk
2 cups thickened cream
1 cup black currant conserve or fresh berries, to garnish
To make the cinnamon sponge, preheat the oven to 160°C (conventional bake). Grease and line a 20 x 30cm Swiss roll tin with baking paper. Sift the flour, cinnamon and ground cloves together three times. Set aside. Whisk the eggs and caster sugar in a bowl. Beat for 8-10 minutes, or until thick and pale and all the sugar crystals have dissolved. The mix should be tripled in volume. Fold flour mix gently into beaten eggs. Add the vanilla extract and melted butter and fold through.
Spoon mixture into the prepared tin. Bake in oven for 20 minutes or until the cake is springy to touch. Allow to cool for 5-10 minutes in the tin, then turn onto a wire rack to cool completely.
To make the rødgrød, transfer all the ingredients except the potato starch mixture into a saucepan. Mix well and allow the berries to soak in the sugar water for about 1 hour. Heat the berry mixture until it boils, then reduce heat and allow to simmer for 8 minutes. Lower the heat and add the dissolved potato starch. Allow to simmer for another 3-5 minutes, but do not let the mixture boil again. Set aside to cool.
To make custard, heat milk, cream and vanilla bean in a saucepan over medium heat until hot but not boiling. In a large bowl, whisk together the egg yolks, caster sugar and cornflour mixture until creamy. Slowly pour the milk mixture over the egg mixture, whisking well to combine. Return to the saucepan and stir over low heat for 5-6 minutes or until thick enough to coat the back of a spoon. Strain, cover and refrigerate until ready to use.
To assemble the trifle, spoon the rødgrød into the bottom of a large glass trifle bowl. Top with spoonfuls of the thickened cream. Tear the cinnamon sponge into pieces and place in a layer on top of the cream. Spoon over some of the custard. Top with black currant conserve or fresh berries.
Use leftover egg whites to make a pavlova, or store until needed.