Fusion Recipe: Bignay Wine & Berry Trifle

 

This festive Bignay Wine & Berry Trifle is an elegant fusion that re-imagines the classic English dessert with a unique Filipino twist. The trifle layers light sponge cake soaked in Bignay wine—a tart, slightly sweet wine made from the native bignay berry—instead of the traditional sherry. This botanical wine infuses the sponge with a subtle, earthy tartness that perfectly complements the creamy vanilla custard and layers of fresh, bright Australian berries. It’s a beautifully layered, refreshing, and deeply aromatic dessert, offering a wonderful cultural conversation starter for any celebration table.

Bignay Wine & Berry Trifle

Ingredients

For the Bignay Wine Sponge

• 1 large store-bought Sponge Cake or Pound Cake (about 300 g), cut into 1-inch cubes.
• 1/2 cup Bignay Wine (or a blend of 1/4 cup dry red wine and 1/4 cup cranberry juice for a similar tartness).
• 2 tbsp Castor Sugar (superfine sugar).

For the Vanilla Custard

• 3 cups Whole Milk.
• 1 Vanilla Bean, split and scraped (or 2 tsp vanilla extract).
• 4 large Egg Yolks.
• 1/2 cup (100 g) Castor Sugar.
• 1/4 cup Cornflour (cornstarch).

For the Fruit & Topping

• 3 cups Fresh Mixed Berries (strawberries, raspberries, blueberries).
• 2 cups Heavy Whipping Cream, chilled.
• 2 tbsp Icing Sugar (powdered sugar).
• Optional Garnish: Toasted Coconut Flakes or Pistachios.

Instructions and Method

1. Prepare the Custard (Make First to Allow Cooling)

1. Heat Milk: In a saucepan, heat the milk and vanilla bean (or vanilla extract) until just simmering. Remove from the heat.
2. Make Base: In a separate bowl, whisk the egg yolks, sugar, and cornflour until pale and thick.
3. Temper and Thicken: Slowly pour the hot milk into the egg yolk mixture while continuously whisking. Return the entire mixture to the saucepan.
4. Cook: Cook over medium-low heat, stirring constantly, until the custard thickens significantly and lightly coats the back of a spoon (about 5-8 minutes). Do not boil.
5. Cool: Pour the custard into a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely cold (at least 3 hours).

2. Prepare the Sponge and Fruit

1. Make Syrup: In a small saucepan, gently heat the Bignay wine and 2 tbsp of castor sugar until the sugar dissolves. Let cool slightly.
2. Soak Sponge: Place half of the sponge cubes in the bottom of a large glass trifle bowl (2-3 litre capacity). Drizzle half of the cooled wine syrup evenly over the sponge pieces.
3. Layer Berries: Place half of the fresh mixed berries over the wine-soaked sponge.

3. Assemble the Trifle

1. Custard Layer: Gently pour the chilled, thickened vanilla custard over the sponge and berry layer, smoothing the top with a spatula.
2. Second Sponge Layer: Arrange the remaining sponge cubes on top of the custard. Drizzle with the remaining wine syrup.
3. Final Berry Layer: Scatter the remaining mixed berries on top of the final sponge layer.

4. Top and Chill

1. Whip Cream: In a chilled bowl, whip the heavy cream with the icing sugar until soft peaks form.
2. Top Trifle: Spoon or pipe the whipped cream over the top layer of berries and sponge.
3. Chill: Refrigerate the assembled trifle for a minimum of 4 hours (preferably overnight) to allow the flavours to meld and the sponge to fully soften.
4. Serve: Garnish with toasted coconut flakes or pistachios just before serving.

Chef's Tips

• Make Ahead: Trifle is always better made a day in advance. This allows the wine to soften the sponge fully and for the flavours of the wine, custard, and berries to harmonise.
• Preventing Graininess: Ensure the sugar is fully dissolved in the egg yolks before adding the hot milk to prevent a gritty texture in the custard.
• Wine Substitution: If Bignay wine is unavailable, use a dry, tart red wine like a Pinot Noir, or a blend of red wine and tart fruit juice (like cranberry or raspberry) to mimic the Bignay berry’s unique profile.