Christmas Trifle
An exquisite dessert layered with light sponge, luscious fruit compote, silky custard, and pillowy whipped double cream.
Ingredients
- • 800 g mixed berries (such as blackberries, strawberries, blackcurrants, red currants and raspberries, defrosted and their juices kept)
- • 2 oranges (peeled, all pith removed, cut into round slices and quartered)
- • 2 nectarines (stoned and cut into segments)
- • 70 g granulated sweetener
- • 2 tsp mixed spice
- • 20 sponge fingers
- • 3 medium egg yolks
- • 2 tsp vanilla extract
- • 2 tbsp cornflour
- • 50 g granulated sweetener
- • 500 ml semi skimmed milk
- • 250 g reduced-fat mascarpone
- • 30 g icing sugar
- • 2 tbsp semi skimmed milk
- • 8 raspberries
- • 8 small sprigs of mint
- • 10 g flaked almonds toasted
Preparation Steps
For the fruit and sponge filling: Place the defrosted mixed berries and their juices in a large bowl. Add the orange, nectarine, sweetener and mixed spice and stir.Â
Place 3 sponge fingers in the bottom of the trifle bowl. Place a large serving spoonful of the fruit mixture on top of the sponge fingers (this will provide support for the sponge fingers that will stand on their ends around the inside of the bowl).
Place 10 upright sponge fingers at equal intervals around the inside of the serving bowl.
Place half of the fruit into the serving bowl, gently pushing it into the spaces between the sponge fingers and levelling the fruit mixture.
Place the remaining 7 sponge fingers on top of the fruit. Spread the remaining fruit over the sponge fingers and level the top.
Place the egg yolks, vanilla, cornflour and sweetener in a heatproof measuring jug and stir to form a smooth mixture.
Place the milk in a medium saucepan and place over a medium heat, until just steaming hot, taking care not to let it burn or boil over.
Pour the hot milk into the mixture in the jug, stir, then immediately pour back into the saucepan and place over a medium heat.
Stir the custard mixture constantly with a wooden spoon or balloon whisk, for about 5 minutes until gently bubbling and thickened.
Remove from the heat and leave to cool slightly. Stir occasionally whilst cooling to stop a skin forming on top of the custard.
Pour the warm custard over the fruit and sponge then leave to cool. Once cooled, cover and place in the fridge for about 40 minutes or until the custard has set.
Place the mascarpone, icing sugar and milk in a small bowl and stir with a wooden spoon until smooth and the consistency of lightly whipped cream.
Spread the topping over the top of the trifle, swirling with a small palette knife.
Decorate the top of the trifle with fresh raspberries, sprigs of mint and toasted flaked almonds.
Cover and chill for 3-4 hours, or overnight.