Trifle

Genoise Sponge

• 105 grams (3/4 cup) cake flour

• 4 large eggs, room temperature

• Zest of 1/2 lemon, finely grated, optional

• 120 grams (1/2 cup and 1 tablespoon) caster sugar

• 30 grams (2 tablespoons) butter

Place the eggs in a bowl and whip with a mixer. Bring sugar and water to a boil and boil for 5 minutes. Slowly pour syrup into eggs while whipping on high until pale and fluffy. Add butter and lemon zest and mix until combined. Fold in the flour and pour into greased and lined cake tin. Bake at 180 for 20 minutes or until the cake springs back lightly when touched.

Custard

Either premade or powdered, following instructions on the box.

Jelly

Use either premade or make your own with the store bought mix according to the instructions on the box

Fruits of choice

Cut fruit into smaller pieces and place into a bowl and mix with a little bit of the simple syrup

Simple syrup

150g water

150g sugar

30ml brandy (optional)

Bring water and sugar to a boil until sugar is fully dissolved. Remove from heat and add brandy

Assembly

Start with a layer of the sponge in the bottom of your bowl. The cake can either be in one large piece or cut into smaller cubes. Brush the cake with some simple syrup to hydrate it. Add a layer of the fruit salad followed by a layer of jelly. Cover with a layer of custard and then repeat the layering process as many times as desired. Top off with whipped cream and fruit for decoration and refrigerate for at least 2 hours.