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Celebration trifle

by Karen Burns-Booth
Celebration trifle recipe

Celebration trifle

PT45M

Why not try?

Trifle, that most quintessential of British desserts, layers of fluffy cream, dreamy custard, sherry soaked cake, fresh berries and tangy jelly, all bound together in one large bowl of deliciousness. Always seen on the Christmas tea table, as well as other celebratory occasions throughout the year. By using a2Milk in the custard and dairy-free amaretti biscuits at the base with a swirl of coconut cream on top, people who find regular milk hard to digest can have their trifle and eat it! My recipe for Celebration trifle is just as decadent as any that is made with normal milk and cream, and even people who are not lactose intolerant will enjoy it.

Ingredients

Metric

Imperial

1
Line a large glass trifle bowl with the amaretti biscuits and pour the sherry (if using) over the biscuits to soak. Pour the jelly over and transfer to the fridge to set
2
Meanwhile, make the custard for the trifle, in this case – a crème patisserie. Place the milk and vanilla pods in a saucepan and bring to the boil
3
Whisk together the egg yolks, sugar and flour together in a heatproof bowl until pale and smooth. Pour 1/3 of the hot milk into the egg mixture and whisk thoroughly until incorporated
4
Return the mixture to the pan and keep whisking over a medium heat. Keep cooking until the custard starts to boil and is thickened – take care not to let it catch on the pan
5
Remove from the heat and lay a sheet of cling film over the surface to prevent a skin forming. Allow to cool completely
6
Once the jelly is set, scatter the raspberries over the top and pour over the cooled custard. Set aside in a cool place again until the custard is firm
7
When ready to serve, drain the water from the coconut cream and whisk it together with the sugar and vanilla extract until thick and fluffy
8
Spoon the coconut cream over the top of the trifle and decorate with the almonds, hundreds and thousands, sprinkles and silver balls

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