custard trifle

The Mariner's Bramble Trifle

We have a treat for you... Head chefs Tom and Joe from The Mariners have put together this purple dessert. It gives you a slight peek into what it takes to make restaurant worthy food - a dessert to impress, and one to really enjoy making. This is a slightly adapted recipe from the "& Custard" Dessert Menu at The Mariners

  • Serves:8
  • Prep time:26 hours (inc. setting time)
  • Cooking time:1 hour



  1. Place the dark brown sugar, cinnamon and star anise in large saucepan and place on a medium/ high heat.
  2. As the sugar is heated it will begin to dissolve. When this begins to happen, add the red wine vinegar and mix. Keep this over the heat until the mixture has reduced slightly.
  3. Once all the sugar has dissolved add the port and red wine. Bring this mixture to boiling point and boil for 2 minutes.
  4. Place the blackberries in a large, heatproof bowl. While the mixture is still hot, pour it over the blackberries, cover, and let soak for 24 hours.
  5. Drain the blackberries gently in a colander, with a large bowl beneath to reserve the liquid. Be careful not to break or damage any of the berries.
  6. Leave the blackberries in the colander until all the excess liquid has drained into the bowl beneath.
  7. Measure the reserved liquid. For every 150 ml of liquid, take a leaf of gelatine and soak the leaves gelatine in a bowl of cold water until rehydrated.
  8. Place the liquid in a large saucepan and heat gently.
  9. Once the gelatin has rehydrated, remove from the bowl and squeeze out the excess water
  10. Add the gelatine to the warmed liquid, then place to one side to cool.
  11. Place the blackberries in the bottom of your trifle dish, then place the sponge fingers and pour over the jelly until covered.
  12. Place to one side and leave to set for 1 hour.
  13. Mix the whole milk and double cream together in a large bowl.
  14. Whisk together the sugar, egg yolks and Bird’s custard powder until light and smooth.
  15. Pour half of the cold double cream and whole milk mixture over the egg yolk, caster sugar and Bird’s custard powder mixture and combines to make a paste.
  16. In a saucepan, gently heat the rest of the whole milk and double cream together and add the vanilla seeds.
  17. Pour the heated whole milk and double cream over the paste mixture.
  18. Return this to the pan and place on a low-medium heat until it starts to thicken into a nice custard.
  19. Add the food colouring, if using.
  20. Measure the custard and for every 500ml, soak 1 leaf of gelatine in cold water.
  21. Once the gelatin has rehydrated, remove from the bowl and squeeze out the excess water, then add to the warm custard and mix to dissolve.
  22. Let the custard cool at room temperature.
  23. Once cooled, pour the custard onto the jelly and let set for 1-2 hours.
  24. Whip the double cream until it reaches soft peaks.
  25. Whisk the crème fraiche, cream cheese, icing sugar, vanilla seeds, together until fully combined.
  26. Fold in the double cream and then whisk.
  27. Once the custard in the trifle is firmly set, carefully pipe the cheesecake sauce onto the custard.
  28. Top generously with roasted almonds, popping candy and hundreds and thousands.

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