BERO Birthday Trifle

A stunning layered trifle that's perfectly balanced with a light chocolate cake, smooth vanilla custard, fresh California mission figs, whipped cream, tart blackberry coulis, and torched meringue that comes together in a showstopper dessert.

 

We're celebrating BERO's first birthday with a trifle in honor of Tom's British roots. Since BERO launched in early fall, we're using blackberries and figs, those gorgeous fruits that arrive as summer comes to a close and fall begins. But this isn't your average chocolate cake. We're folding in BERO Edge Hill Hazy IPA that's been cooked down until it's thick and almost syrupy. The beer's hoppy, tropical notes (citrus, lime, passion fruit, juicy fruit) add this earthy, slightly bitter backbone that makes the chocolate taste deeper, more complex, and plays beautifully with the sweet figs and tart blackberries.

Ingredients

Chocolate Loaf Cake

• 1 can (12 oz) BERO Edge Hill Hazy IPA

• 1 ½ cups all-purpose flour

• 60g cocoa powder

• 350g granulated sugar

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• ½ cup neutral oil

• ¾ cup sour cream

• 2 large eggs

• 2 tsp vanilla extract

• ½ cup heavy cream

 

Almond Vanilla Custard

• 3 egg yolks

• ⅓ cup granulated sugar

• 2 cups heavy cream

• 1 tbsp vanilla extract

• 1 tbsp almond extract

• 32oz. containers crème fraîche

 

Blackberry Coulis

• 3 (12 oz) containers blackberries

• ½ cup sugar

• Juice of ½ lemon

• 1 tsp powdered gelatin

• 2 tbsp cold water

 

Whipped Cream

• 2 cups heavy cream

• ¼ cup powdered sugar

 

Meringue

• 4 egg whites

• ¾ cup sugar

 

For Assembly

• Fresh California mission figs, sliced in half

• Fresh blackberries for topping

 

Recipe notes

Chocolate Loaf Cake

• Pour 1 can (12 oz) BERO Edge Hill Hazy IPA into a saucepan and simmer until it reduces to ¼ cup. You'll know it's ready when it looks thick and syrupy. Set aside to cool.
• Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
• In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 60g cocoa powder, 350g granulated sugar, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt.
• In another bowl, whisk together ½ cup neutral oil, ¾ cup sour cream, 2 large eggs, 2 tsp vanilla extract, ½ cup heavy cream, and the cooled IPA reduction until smooth.
• Pour wet ingredients into the dry and mix until just combined. Don't overmix. Pour into your prepared pan and bake for 45–55 minutes. A toothpick inserted should come out with just a few moist crumbs.
• Let the cake cool completely in the pan. Once cool, slice the loaf in half lengthwise, then horizontally, then cut into 1-inch cubes. Set aside.
  
  

Custard with Crème Fraîche

• In a bowl, whisk 3 egg yolks and ⅓ cup granulated sugar until pale and thick. You want it to form ribbons when you lift the whisk.
• In a saucepan, warm 2 cups heavy cream over medium heat until hot and small bubbles appear around the edges of the pot. Slowly stream the warm cream into the yolk mixture while whisking constantly.
• Return the mixture to the saucepan and cook gently over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon. Don't rush this. Low and steady wins the race!
• Strain through a fine sieve into a clean bowl to catch any bits. Let cool to room temperature.
• Fold in 2 containers crème fraîche (about 16 oz total), 1 tbsp vanilla extract, and 1 tsp almond extract. Cover and refrigerate for at least 1 hour before assembling.

 

Blackberry Coulis

• In a saucepan, combine 3 (12 oz) containers blackberries, ½ cup sugar, and juice of ½ lemon. Simmer until the berries break down, about 10 minutes. Strain through a fine mesh sieve to remove seeds.
• Bloom 1 tsp powdered gelatin in 2 tbsp cold water for a minute, then stir into the warm berry mixture. Let cool to room temperature and set in the fridge for at least 1 hour before assembling.
  
  

Whipped Cream

• In a mixing bowl, whip 2 cups heavy cream and ¼ cup of powdered sugar to medium peaks. Cover and refrigerate until ready to assemble.
  
  

Meringue

• In a clean bowl, beat 4 egg whites to soft peaks. Gradually add ¾ cup sugar and continue beating until stiff and glossy. Make this right before you're ready to top the trifle.
  
  

Assembly

• In a large glass trifle bowl (or individual glasses), start with a layer of chocolate cake cubes.
• Add a layer of sliced fresh California mission figs over the cake.
• Spoon a generous layer of the chilled custard over the figs.
• Add another layer of chocolate cake cubes.
• More fresh figs.
• Spread the whipped cream over the figs.
• Drizzle the blackberry coulis over the whipped cream
• Top with the meringue, spreading it atop the surface of the trifle. Use a kitchen torch to caramelize the meringue until golden and toasted.
• Scatter fresh blackberries over the top.
• Refrigerate the assembled trifle for at least 2 hours before serving so the flavors meld together and the cake soaks up some of that custard, and enjoy!

 

Recipe by Christine Han (@dearsaturdays)