Nan’s Too-Boozy Trifle
A recipe from Luke Thomas, this boozy trifle is a classic, retro dish. Inspired by his Nan's recipe, the dessert has to be finished with extra sprinkles!
This needs to be started at least a day ahead, but the flavour gets better and better, so if you can get yourself organized, try to start it a couple of days before you need it and it will be perfect. My nan used to make this for me because I didn’t like Christmas pudding. She’d make it with Swiss roll in the bottom and she’d always over-whip the cream, so I’d eat it with custard instead!
|4 tbsp||raspberry jam|
|150g||amaretti biscuits or sponge fingers|
|6 tbsp||sweet sherry|
|200g||fruit of your choice, blueberries, strawberries and raspberries work well|
|1½ tbsp||icing sugar|
|For the custard:|
|½||vanilla pod, sliced lengthways|
|2 tbsp||caster sugar|
|Fresh mint leaves, to garnish|
Make the custard by boiling the whipping cream with the milk and vanilla pod in a small saucepan. Leave to cool to room temperature.
Whisk the egg yolks and caster sugar until pale. Pour the cream on to the whisked egg yolks, whisk to combine, then pour back into the same saucepan and cook on a low heat, stirring gently, until it thickens and coats the back of a spoon.
Heat the jam for 2 minutes in a small saucepan over a low heat.
Meanwhile, break the biscuits into the bottom of a glass serving bowl (one of those fancy cut-glass ones would be ideal!). Pour over the sherry and let it soak into the biscuits. Next, pile in the fresh fruit and pour the warmed jam over the top.
When the custard is ready, cover the soaked biscuits and fruit in it and leave the trifle in the fridge overnight to set.
The next day, whip the double cream with the icing sugar until it forms soft peaks. Spoon it into a piping bag and pipe whipped-cream rosettes all over the surface of the custard. Sprinkle with hundreds-and-thousands and chill for at least 1 hour before serving.
Preparation time: 30 minutes. Chilling time: Overnight plus 1 hour before serving. Cooking time: 20 minutes.