JUST WHAT YOU’RE LOOKING FOR

Recipe Inspiration

Show-Stopping Trifle

Show-Stopping Trifle

Yields 12 Servings
02h m
occasions
Dessert, Christmas
dairy ingredients
Milk, Cream
PRINT FULLSCREEN

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.
Power Salad Dressings 3 Ways
Serves 4
15m

Kick off the new year with these delicious salad dressing recipes

Mac and Cheese Sharing Platter
Serves 4
20m

This is a delicious, fun, quick and easy way to feed a family using leftovers. Be creative and use whatever is in your fridge to top the Mac and Cheese. You will need a large oven-proof serving dish.

Cream of French Onion Soup
Serves 4
40m

Warm up with a delicious bowl of creamy French Onion soup on a cold winter night.

One Pot Cheesy Lasagne
Serves 6
30m

This easy lasagne can be made a few days in advance, stored in the fridge until required, and then baked in a hot oven at 180oC/ Fan 160oC / Gas mark 4, for 40 minutes until golden and bubbling. You will need a large oven-proof casserole.

Bread Sauce
Serves 1

Bread sauce takes us right back, to the origin of food writing and the Latin recipe book attributed to Apicius. When Apicius fashioned a white sauce to be served with boiled foods, he added to his ingredients ‘a few pieces of bread cut up to thicken’. Bread sauce has been on the menu ever since, […]

White Russian
Serves 1

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here. Photography by Mike O’Toole

Potato Straw Cake
Serves 4

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Carrageen Pudding with Peach Melba
Serves 4

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Corn Cheese
Serves 6

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Mixed Berry Crepe
Serves 1

This mixed berry crêpe recipe isn’t only the perfect breakfast or brunch option, it’s pretty as a picture too!