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Syllabub Christmas Trifle
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Syllabub Christmas Trifle
This is a lovely, old-fashioned trifle, topped with vanilla custard and finished with a layer of white wine syllabub. If you don't want to make the custard, use vanilla custard instead. The trifle looks stunning in a large bowl, or individual glasses. Keep the decoration simple, or go to town with crystallised violets and more physalis berries.
- Preparation time: 30 minutes, plus cooling and chilling
-
Total time:
4 hours 30 minutes
Serves: 10
Ingredients
- Custard
- 4 medium egg yolks
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 75g-100g caster sugar, to taste
- 568ml carton whole milk
- Syllabub
- 50g caster sugar
- 568ml carton double cream
- 100ml dry white wine, chilled
- Finely grated zest 1 lemon
- To decorate
- Silver balls
- Trifle
- 8 trifle sponges
- 4 tbsp raspberry conserve
- 4 tbsp dry sherry
- 200g fresh or frozen raspberries or blueberries
- 100g physalis (cape gooseberries), halved
Method
- To make the custard whisk the egg yolks in a bowl with the cornflour, vanilla, sugar and 2 tbsp milk. Bring the remaining milk to the boil in a pan, then pour over the egg mixture slowly, whisking all the time. Return to the pan and cook gently, stirring, until thick enough to coat the back of a wooden spoon. Do not boil.
- Cover the surface of the custard with clingfilm to prevent a skin forming. Leave to cool.
- Split the sponge trifles in half lengthways and spread with the conserve. Cut each sponge into 4 cubes. Scatter into a large serving dish or into 10 serving glasses. Sprinkle over the sherry and leave for 10 minutes before topping with the berries and physalis.
- Make the syllabub by whisking the cream, sugar, wine and lemon zest together until the mix just holds its shape.
- Spoon the cold custard over the sponges, then top with the syllabub. Chill for 3-4 hours. Decorate with silver balls, and anything else that takes your fancy, just before serving.
Comments
This recipe was first published in Thu Dec 01 00:00:00 GMT 2005.
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