This recipe takes the traditional trifle but gives it a Christmassy twist with additions of clementine’s, cardamom, amaretto and pistachio. Not only does it taste amazing, but it makes for a show stopping dessert at your Christmas table.
Serves: 8 people| Prep time: 30 minutes | Cook time: 5 minutes plus cooling
300g madeira sponge, cut into
450ml whole milk
250ml double cream
6 cardamom pods
1 tsp vanilla bean paste
9 medium egg yolks
75g golden caster sugar
600ml double cream
100g icing sugar
Pinch of Maldon Salt
3 tbsp amaretto
25g pistachios, chopped
5 amaretti biscuits, crumbled
6-8 physalis, to decorate
Edible gold glitter, to decorate
1. Begin by making your custard. In a large bowl whisk together the egg yolks
with the golden caster sugar until pale and thickened. Then add the cornflour
and mix again. In a saucepan, heat the 450ml whole milk, 250ml double
cream, 6 based cardamom pods and the vanilla bean paste gently until it
reaches scalding point. Then remove from the heat and pour gradually into the
egg mixture through a sieve to catch the cardamom pods, whisking as you go
until all the milk and cream is added and you have a smooth mixture. Clean
out the saucepan and the pour the custard back in. Place it onto the heat once
more and gently heat over a low flame, stirring continuously with a wooden
spoon or spatula until the custard has thickened.
2. Remove the custard from the heat and pour into a bowl. Use clingfilm to close
cover the surface of the custard and place into the fridge to cool.
3. Use a large trifle dish to assemble your dessert. Start with the clementine’s,
peel them and cut into rounds roughly 1cm thick. Place the slices of
clementine around the bottom of the trifle dish so they stand up against the
sides. Next take the slices of madeira cake and place into the bottom of the
dish and keep layering up until you have used all the cake.
4. Drizzle the madeira cake layer with 3 tbsp amaretto. Remove the cooled
custard from the fridge and pour this over the cake layer.
5. Add 600ml double cream to a large bowl and add the icing sugar and a pinch
of Maldon salt. Then whip the cream until it starts to form soft peaks. Add the
60ml amaretto and whisk – you want medium peaks that aren’t too stiff.
6. Spoon the cream over the custard layer and use the back of your spoon to
create soft peaks in the top. Decorate the top of the trifle with crushed
amaretti biscuits, chopped pistachios, physalis fruit and gold leaf. Serve.