Celebration trifle
Karen Burns-Booth serves up a spectacular celebration trifle recipe – the ideal centrepiece to any Christmas table.
Ingredients
Trifle
- 400g of amaretti biscuits
- 4 tbsp of sherry, optional
- 270g of raspberry jelly, made up as indicated on packet
- 450g of raspberries , fresh or frozen
- 500ml of coconut cream , chilled for 24 hours
- 4 tbsp of caster sugar
- 1 tsp vanilla extract
- flaked almonds , toasted
- hundreds and thousands, sprinkles or silver balls
Custard
- 1l whole milk
- 4 vanilla pods, or 4 tsp vanilla extract
- 200g of caster sugar
- 12 egg yolks
- 40g of plain flour
- 40g of cornflour
Method
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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Celebration trifle
