Fresh Fruit Trifle
Ingredients
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Unit of Measurement
- Vanilla Diplomat Cream
- 350 g PreGel Five Star Chef Pastry Select™ Crema Ca d'Oro
- 800 g milk
- 200 g cream
- 280 g whipped cream
- Almond Sponge
- 380 g almond flour
- 380 g sugar
- 380 g egg
- 200 g butter
- 50 g PreGel Vanilla Velvet Traditional Paste - American Vanilla - 48902
- 50 g all-purpose flour
- Assembly
- as desired fresh fruit
- as desired whipped cream
Method of Preparation
Instructions for Vanilla Diplomat Cream
- Whisk together all ingredients except the whipped cream until all powder is dissolved and mixture is uniform.
- Allow to set in refrigerator for at least one hour.
- Hand whisk pastry cream to result in a smooth texture. Gently fold in the whipped cream.
- Set aside for assembly.
Instructions for Almond Sponge
- In the mixer, whisk together the almond flour and the sugar.
- Combine the eggs and the PreGel Vanilla Velvet Traditional Paste (American Vanilla) - 48902. Add this to the mixer bowl and whip on high speed for 3 minutes.
- On low speed, add the sifted flour and then the butter.
- Bake in a frame at 160°C/320°F for about 20 minutes or until golden.
- Cool completely and cut into small cubes.
Instructions for Assembly
- In the bottom of desired glass, place a layer of the Almond Sponge cubes.
- On top of the sponge, neatly arrange desired fresh fruit such as raspberries, blueberries, blackberries, peaches, and the like.
- Using a piping bag fitted with a plain tip, pipe a generous layer of the Vanilla Diplomat Cream on top of the fruit.
- Repeat the process by placing more sponge on top of the Vanilla Diplomat Cream, followed by more fruit, and then more cream until the glass is full.
- Top the trifle with fresh whipped cream and fresh fruit, if desired.