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    Trifle

    Serves: 4

    Ingredients

    • 285ml whole milk
    • 2 strips lemon peel, finely pared
    • 55g caster sugar
    • 3 organic egg yolks
    • Filling
    • A handful of good amaretti biscuits
    • A handful of good sponge fingers
    • Kirsch, to taste
    • Optional
    • Sugared rose petals or a handful of roughly chopped, unsalted pistachio nuts or lemon zest
    • Syllabub
    • ½ lemon, finely grated and juiced
    • 30g caster sugar
    • 3 tablespoons poire William
    • 140ml double cream

    Method

    1. Place the milk, lemon peel and half the sugar in a saucepan. Stir over a low heat until the sugar has dissolved, then heat until the milk trembles but doesn't actually boil. Remove from the heat, cover and leave to infuse for 10 minutes. Remove the lemon peel.
    2. Beat the egg yolks with the remaining sugar until they leave a trail. Slowly whisk in the warm milk and, as soon as it well mixed, return to the saucepan and set over a low heat. Continue to stir over a low heat until the custard becomes as thick as runny double cream. Do not boil or the custard will split. Strain into a cold bowl (set over a bowl full of ice) and stir until it has cooled. Cover and chill the custard.
    3. Roughly crumble the amaretti and the sponge fingers in a bowl. Liberally sprinkle with kirsch - about 2-3 tablespoons - then, once softened, half-fill four pretty wine glasses.
    4. In a bowl, mix together the poire William, sugar, lemon zest and juice. Stir until the sugar is dissolved, then add the cream and whip until it forms soft peaks.
    5. Spoon the cold custard over the alcoholic sponge, letting it run down among the sponge. Top with the syllabub. Chill. When needed, decorate with sugared rose petals, roughly chopped pistachio nuts or lemon zest.

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