Christmas Trifle Recipe
Makes 6 – 8 | Easy | 1 hour
3 punnet of raspberries
- 1 squeeze of lemon juice
- 60g of caster sugar
200g trifle sponge
- 200ml of sweet sherry
600ml of double cream
2 vanilla pods
- 6 egg yolks
- 50g of caster sugar
- 2 tsp flour
- 200ml of double cream, chilled
- 30g of caster sugar
Chopped ginger biscuit
hundreds and thousands
- icing sugar, for dusting
Start by making the berry sauce. Put one punnet of raspberries in to a hot, dry pan. Add lemon juice, a dash of sherry vinegar and sugar. Cook for one minute. Use the back of a wooden spoon to break up the berries, then pass through a sieve and chill.
Dice up the sponge and then mix well with one punnet of fresh raspberries. Now add the sweet sherry.
Take a spoon full of the sauce and place into the bottom of each tumbler glass, along with a few raspberries. Divide the sponge mix between each glass and then cover with any remaining sauce. Chill the glasses in the fridge for 1 hour.
To make the custard, pour the cream into a pot along with one vanilla pod and ring to the boil. Whisk together the egg yolks and sugar. Sift in the flour and add a splash of the hot cream to the mixture. Whisk well and then pour the rest of the hot cream into the egg mixture. Now return to the pot and cook on a med/low heat until thick. Allow to cool.
Pour the custard into a piping bag and pipe an even layer on top of the sponge mixture. Place in the fridge for 15 minutes while preparing the chantilly.
Place the cold double cream into a large bowl and whisk to a soft peak, scoop out the vanilla seeds and to the cream. Now slowly add the caster sugar and whisk to form stiff peaks.
Pipe the cream on top of the custard layer. Refrigerate until ready to serve and finish with a chopped ginger biscuit, fresh raspberries, Hundreds and thousands and a dusting of icing sugar
** Top tip! I also like to add a layer of lemon curd if I have some in the fridge for a bit of a lemony zing!