Trifle | Trifle |
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Trifle 4 almond macaroon biscuits 20 ratafia biscuits raspberry jam 4 tablespoons sweet sherry 4 tablespoons brandy 8oz (225g) raspberries 4 slices fresh pineapple cut intosmall pieces
2. Break the macaroon biscuits into rough pieces and arrange with the sponge pieces and ratafias in a glass serving bowl. 3. Mix together the sherry and brandy and drizzle over the sponge and biscuit base. Turn over lightly with a fork to distribute everything. 4. Pile the raspberries and fresh pineapple over the top of the sponge base. 5. To prepare the custard, scrape the vanilla seeds out of the pod into the double cream, and add the vanilla pod too. Heat the cream in a saucepan over a low heat. Do not let it boil. Remove the vanilla pod. 6. Meanwhile in a basin, cream together the egg yolks, caster sugar and cornflour. Now gradually whisk in the hot cream. 7. Return the custard to the saucepan and over a very low heat, continue to stir until the sauce thickens sufficiently to coat the back of a spoon. Do not let it boil. 8. Remove from the heat and pour the custard over the sponge and fruit base. Shake the bowl a little to settle the ingredients. 9. Cover with cling wrap and allow to cool. Once completely cold, refrigerate the trifle. All of the above can be done up to 24 hours in advance. Then an hour or two before eating, simply decorate 9. Whisk the whipping cream until just peaking and pile over the top of the trifle. 10. Decorate with the toasted almonds and crystallized fruits.
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