The Ultimate Christmas trifleby Jill May
|Preperation time: 4 hours 30 mins
Cooking time: 10 mins
|8 large egg yolks;
50g caster sugar;
3 tbsp cornflour;
1 pint milk;
150g white chocolate, broken into pieces;
family-sized maderia cake, cut into bite-sized chunks;
450g frozen raspberries, thawed;
juice of 3 large oranges;
5 tbsp Grand Marnier (or juice 1 orange);
150g white chocolate, grated, plus extra to decorate;
1 pint double cream;
sugar-frosted cranberries to decorate (make by rolling the cranberries in little water and then gently toss in caster sugar)
|First make the custard. Put the egg yolks, sugar
and cornflour into a bowl and whisk until frothy.
Put the milk in a pan and bring to the boil, and whilst whisking, pour over the egg mixture. Transfer this back to the pan and cook on a low heat for 5-10 minutes, stirring continuously, until its thick enough to coat the back of a spoon.
Pour the custard into a large bowl and whilst hot, add the white chocolate pieces. Stir until the pieces have melted and the custard is smooth. Cover the bowl with a piece of greaseproof paper and set aside until completely cool.
Scatter half of the raspberries on the base of a glass serving dish. Arrange the sponge pieces over the top, then add more raspberries. Drizzle with the orange juice and liqueur. Scatter with remaining raspberries and grated chocolate.
Spoon the cooled custard over the trifle. Whip the cream until just holding its shape and then gently spoon this on top of the custard. Chill for a minimum of 4 hours - overnight is best - until ready to serve. Scatter with the sugar-frosted cranberries and some grated white chocolate to serve.
with peach mayonnaise
Coconut and lime drizzle cake
lemon and chocolate mousse
Beef and stout casserole