Blackberry trifle and pistachio sponge
Ingredients
Beverages
- 165ml of dry white wine
- 200ml of water
Fruit & Vegetables
- 165g of blackberry purée
- 1 punnet of blackberries, fresh
Store Cupboard
- 300g of caster sugar
- 3 gelatine leaves, soaked and excess water squeezed out
- 175g of caster sugar
- 175g of self-raising flour
- 1 vanilla pod
Dairy
- 175g of unsalted butter, softened
- 3 free-range eggs
- 150ml of double cream, whipped to soft peaks
Bakery
- 5g of baking powder
Speciality Ingredients
- 2 tsp pistachio paste