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    Cranberry Trifle

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    Cranberry Trifle

    • Preparation time: 40 minutes, plus cooling and chilling
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • Trifle
    • 100g caster sugar
    • 225g cranberries
    • 1 orange, juiced and zest grated
    • 12 soft almond macaroons or 5 mini madeira cakes
    • 142ml carton double cream, softly whipped
    • Handful chopped pistachio nuts
    • Custard
    • 142ml carton chilled double cream
    • 400ml whole milk
    • 1 vanilla pod, split lengthways
    • 115g caster sugar
    • 6 egg yolks
    • Salt


    1. Make the custard: put the milk, vanilla pod and 55g sugar in a pan. Heat to just below boiling, stirring occasionally. Meanwhile, whisk the egg yolks with a tiny pinch of salt and the remaining sugar until they leave a faint trail. Gradually stir in the hot milk (with the vanilla pod). Return to the pan. Stir over a low heat until the custard thickens (15-20 minutes). Never boil. Immediately add the double cream. Strain into a bowl. Return the vanilla pod to the custard. Stir until it cools slightly. When cold, cover and chill.
    2. Put the cranberries, orange juice and zest in a small non-corrodible pan. Simmer, uncovered until just soft. Sweeten to taste with the sugar, transfer to a bowl. Cool completely.
    3. Remove the pod from the custard and ladle into 6 bowls. Scatter with cranberries (don't add too much liquid). Add a few broken macaroons or cubes of madeira cake. Top with whipped cream and sprinkle with pistachios.
    4. Serve.

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