Waitrose

Iced Christmas Trifle Slice with Toasted Almond Topping

A fun twist on a festive favourite, with all the taste and ingredients of a traditional trifle frozen into an ice cream terrine and cut into slices to serve.

  • Christmas

Ingredients

2 tbsp Waitrose Toasted Flaked Almonds, plus a handful for decorating
½ x 284ml pot Waitrose whipping cream
½ x 500g pot Waitrose Fresh Vanilla Custard
2 tbsp brandy
¼ x 450g tub Yeo Valley Organic Summer Fruits Compote, plus extra for decorating
½ x 160g pack Waitrose Trifle Sponges
2 tsp SuperJam Raspberry and Cranberry 100% Pure Fruit Spread

Method

  1. Line a 450g small loaf tin (approx 9cm x 21cm and 6cm deep) with baking parchment or clingfilm. Scatter the almonds evenly over the base.
  2. Using an electric mixer, whisk the cream in a large bowl until thick. Fold in the custard and brandy.
  3. Spoon the custard mixture into the prepared tin. Drizzle the fruit compote over the top. Spread one side of the trifle sponges with the fruit spread and place, spread-side down, in a snug-fitting line in the tin, trimming them to fit if necessary. Press them down gently into the custard.
  4. Cover the tin carefully with clingfilm and place in the freezer for 4-5 hours or until firm. Remove from the freezer and leave to stand for 15 minutes before turning out. Sprinkle a few toasted almond flakes over the top and drizzle with the extra fruit compote before serving.

Cook's tips

To help turn the trifle out, dip the loaf tin in hot water, before carefully going around the edges with a sharp knife. Using brandy in this recipe will give the ice cream a much smoother consistency but you can leave it out, if you prefer.

  • Preparation time: 10 mins, plus 4-5 hours freezing and 15 mins standing
  • Total time: 10 mins, plus 4-5 hours freezing and 15 mins standing 10 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 292.0kcal
Sugars 14.2g
Fat 20.2g
Saturated Fat 10.6g
Salt 0.2g

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4 stars

Average user rating Based on 56 ratings

This recipe was first published in December 2008.