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Barbecue trifle

Simon Rimmer from Great Food Live
Simon Rimmer uses griddled caramelised fruit to adapt a classic British dessert for a delicious summer barbecue

Barbecue trifle

Method

1. Put the double cream, soft dark brown sugar and butter in a pan, heat and boil gently until it forms a caramel sauce.

2. Sprinkle sugar on all the fruit except the raspberries, and griddle for a couple of minutes to caramelise.

3. Cut the ginger sponge into big chunks and put in the bottom of a lovely bowl. Pour over the orange liqueur and arrange the fruit, including the raspberries, on top.

4. Whisk the custard, vanilla seeds and mascarpone together and spoon on top.

5. Now cover the trifle with whipped cream and decorate with mice, marshmallows and almonds.

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Serves: 8-10

Prep: 15 min
Cook: 15 min

Ingredients

For the sauce

100g double cream
100g soft dark brown sugar
100g unsalted Butter

For the trifle

1 tbsp soft dark brown sugar
3 Peaches, halved and stones removed
3 Figs
12 Strawberries
a big handfuls Raspberries
250g ginger sponges
150ml orange liqueur

For the topping

350g ready-made custard
1 vanilla pod, split and scraped
300g Mascarpone
400g whipped cream
24 sugar mice and 24 chocolate mice sweets
100g mini marshmallows
75g flaked almonds, toasted