"End of Summer" Trifle

"End of Summer" Trifle

Chef Kenny's "End of Summer" Trifle

A Summer Trifle created by Chef Kenny using Warner's Lemon Balm gin

For the sponge:

  • 125g ground almonds
  • 125g icing sugar
  • 5 eggs
  • 4 egg whites
  • 35g plain flour
  • 25g unsalted butter, melted

For the custard:

  • 4 egg yolks
  • 40g caster sugar
  • 450ml milk
  • 100ml double cream
  • 40g plain flour (approx. 1 1/2 tbsp)

For the macerated blackberries

For the whipped cream:


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