Trifle is a quintessentially English dessert, is very easy to make and is the perfect crowd-pleaser. Anything goes really - so you can choose whatever you fancy to make it fruitful. Perfect, then, to pop on the table at your New Year's Eve celebration - just provide a big spoon and let everyone help themselves. Remember to make an alcohol-free one for the kids - simple use a fruit cordial or local juice instead of the fruit wine.
-
3
egg
yolks
-
1
(570mls)
pint double cream
-
1
oz
(25g) caster sugar
-
1
level
teaspoon cornflour
-
5
trifle
sponges
-
2
fl oz
(55ml) English fruit wine
-
12
oz
local soft fruit – strawberries work really well
-
Grated
chocolate
.
- Break the sponge cakes in pieces and scatter them into a large bowl.
- Prepare the fruit (if using strawberries, hull and slice them) and add around two thirds to the bowl
- Sprinkle with the fruit wine and mix it all up
- Prepare the custard by putting half the cream in a heavy-bottomed pan and heating very gently.
- Meanwhile, mix the egg yolks, sugar and cornflower together in a bowl.
- When the cream is hot, but not boiling, pour it into the bowl with the egg mixture. Stir constantly.
- Turn the heat down as low as it will go, pour the contents of the bowl back into the pan and heat VERY GENTLY until it thickens – keep stirring and don’t leave it unattended as it may scramble.
- When it has thickened, remove the custard from the heat and allow it to cool, and then pour it over the fruit and sponges.
- Whip up the remaining cream and gently spread it over the top of the custard.
- Sprinkle with the grated chocolate and the rest of the fruit and chill for around 4 hours.
