It was Christmas Day and this trifle was my addition to the Christmas table. Even though my Mother’s Christmas pudding is the best in the world, it’s nice to have something else as well. I modelled this on the cherry & chocolate trifle I made earlier this year.
This is what I did:
- Beat 3 medium egg yolks with 100g vanilla caster sugar until thick and pale.
- Folded in 100g sifted self-raising white flour.
- Whisked 3 medium egg whites with 20g vanilla caster sugar and a pinch of cream of tartar until stiff.
- Folded a 1/3 into the sponge mixture to loosen the mix, then folded in the remainder.
- Spooned into a lined 20 x 30cm Swiss roll tin and baked at 180C for 13 minutes, until lightly browned and springy to the touch.
- Turned on to a wire rack to cool.
- Cut into 16 fingers.
- Whisked together 4 egg yolks and 45g vanilla caster sugar in a bowl until well incorporated.
- Whisked in 20g custard powder.
- Brought 350ml milk to the boil and whisked into the egg mixture.
- Returned the whole lot to the pan and simmered for about 5 minutes whilst whisking from time to time.
- Took off the heat and added 70g white chocolate (G&B).
- Stirred until melted and smooth.
- Left to cool.
- Simmered 300g fresh cranberries with the juice of 1 orange for 5 minutes until soft.
- Left to cool.
- Stirred in 4 tbsp of orange liqueur (homemade).
- Mixed 40g slivered almonds in a bowl with 10g icing sugar and 1 dessertspoon of orange liqueur.
- Spread out onto a lined baking tray and bake at 180c for about 6 minutes until caramelised but not burnt.
- Leave to cool.
- Lined my glass dessert bowl with the sponge sandwiches.
- Poured in the cranberries.
- Whipped 20g icing sugar with 400ml double cream and 1/2 tsp vanilla extract until peaks formed.
- Folded a quarter of the cream into the custard.
- Spooned the custard over the cranberries.
- Spooned the cream over the custard.
- Scattered the almonds, some dried cranberries and 30g grated white chocolate over the top.
Despite the delicious Christmas pudding, everyone managed a helping of this trifle too and all I can say is – it was worth the effort! In retrospect, I wish I’d done the trifle in layers to make the most of the red, yellow and white, but I’ll know better for next time now.