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Show-Stopping Trifle

Show-Stopping Trifle

Yields 12 Servings
02h m
occasions
Dessert, Christmas
dairy ingredients
Milk, Cream
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Show-Stopping Trifle

INGREDIENTS

Ingredients

For the fruit compote

For the custard

To assemble

DIRECTIONS

Ingredients

1
Cut the Madeira cake in half horizontally and spread the bottom half with raspberry jam. Place the other half on top and cut the cake into slices.
2
For the compote, place all the ingredients into a saucepan and boil for 8 - 10 minutes until thick. Pour into a shallow dish and cool.
3
Pour the milk and vanilla into a medium-sized saucepan and simmer gently to make the custard. Meanwhile, whisk the egg yolks, sugar and cornflour together in a medium-sized bowl.
4
When the milk is simmering, remove the saucepan from the heat and whisk in the eggs and sugar mixture. Return the saucepan to the heat and stir continuously with a wooden spoon until the custard thickly coats the back of the spoon.
5
Pour the custard into a bowl, cover the surface with clingfilm and cool.
6
To assemble, arrange the cake slices in the bottom of the trifle dish and spoon the cold fruit compote over the top. Pour the custard evenly over the compote. Finally, spoon or pipe the whipped cream onto the custard and liberally decorate the trifle with fruit, chocolate stars and Raffaeo. Place in the fridge until ready to serve.

For the fruit compote

For the custard

To assemble

Wow your guests with this easy to make, delicious to eat dessert. You will need a large glass trifle dish to show off this magnificent centerpiece!

Ingredients

For the fruit compote

For the custard

To assemble

Instructions

1
Cut the Madeira cake in half horizontally and spread the bottom half with raspberry jam. Place the other half on top and cut the cake into slices.
2
For the compote, place all the ingredients into a saucepan and boil for 8 - 10 minutes until thick. Pour into a shallow dish and cool.
3
Pour the milk and vanilla into a medium-sized saucepan and simmer gently to make the custard. Meanwhile, whisk the egg yolks, sugar and cornflour together in a medium-sized bowl.
4
When the milk is simmering, remove the saucepan from the heat and whisk in the eggs and sugar mixture. Return the saucepan to the heat and stir continuously with a wooden spoon until the custard thickly coats the back of the spoon.
5
Pour the custard into a bowl, cover the surface with clingfilm and cool.
6
To assemble, arrange the cake slices in the bottom of the trifle dish and spoon the cold fruit compote over the top. Pour the custard evenly over the compote. Finally, spoon or pipe the whipped cream onto the custard and liberally decorate the trifle with fruit, chocolate stars and Raffaeo. Place in the fridge until ready to serve.
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