Luxury Christmas trifle recipe
This is the perfect dessert to wow your guests during the festive period, full of fresh berries and other luxurious ingredients it puts a standard trifle to shame.
Ingredients
- 1 Small madeira cake
- 1 Punnet fresh raspberries
- 1 Punnet fresh blackberries
- 1 Punnet fresh strawberries
- 1 Punnet fresh blueberries
- 2 Leaves of gelatine
- 20 ml Port
- 25 g Golden Caster Sugar
- 1 Punnet frozen berries
- 250 g Good quality white chocolate
- 500 g Quality fresh custard
- 2 tsp Vanilla Bean Paste
- 50 ml Water
- 6 Egg whites
- 4 pinches Popping candy/chocolate covered space dust
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 240 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Choose four, equal sized glasses for serving. Slice the Madeira cake, choose a round cutter and cut discs to fit each glass. Place one piece of cake in the bottom of each glass. Carefully place a mixture of the fresh fruit (3 - 4 berries) on top of the sponge in each glass, pushing the fruit to the sides so that you can see them through the glass.
- Soak the gelatine in a bowl of cold water and set aside. In a saucepan, slowly bring to the boil the port, sugar and frozen berries. Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.
- Reheat the syrup gently and add the gelatine, stirring occasionally until combined. Using a spoon, divide syrup equally between each glass, pouring it over the fresh fruit. Refrigerate for 2 - 3 hours to set.
- To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water. Gently fold the fresh custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste. Spoon the custard mixture over the set jelly and then place in the fridge to set. While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed. While the egg whites are mixing, heat the water and sugar in a saucepan until it reaches 121ºC (use a thermometer). Carefully add the sugar syrup to the egg whites, in a steady stream, while continuing to beat. Continue to whisk until the bowl cools, you should be left with a tight, very glossy meringue.
- Take the desserts out of the fridge and sprinkle with the chocolate covered space dust
- Place the meringue into a piping bag with a plain nozzle. Pipe bulbs of the glossy meringue on top of the custard/space dust.
- Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
- Decorate with some of the remaining fresh fruit and enjoy.
Also worth your attention: