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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.

    • Vegetarian
    • Christmas
    • Preparation time: 30 minutes, plus cooling and chilling
    • Total time: 4 hours 30 minutes 60 minutes 60 minutes 60 minutes 60 minutes 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

    1. 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.
    2. Cover the surface of the custard with clingfilm to prevent a skin forming. Leave to cool.
    3. 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.
    4. Make the syllabub by whisking the cream, sugar, wine and lemon zest together until the mix just holds its shape.
    5. 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.

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