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Taron's mum's Christmas trifle
Raspberries & white chocolate
Taron's mum's Christmas trifle
Serves 15
Cooks In1 minute plus chilling
DifficultyNot too tricky
Nutrition per serving
Jamie and Jimmy's Friday Night Feast
Tap For Method
Ingredients
- 250 g raspberries, plus extra for decorating
- 300 g Madeira cake
- 2 oranges
- 4 tablespoons Grand Marnier
- 50 g quality white chocolate
- 600 ml double cream
- Custard
- 700 ml semi-skimmed milk
- 150 g quality white chocolate, plus 75g for curling
- 8 large free-range egg yolks
- 50 g golden caster sugar
- 4 tablespoons cornflour
Tap For Method
Jamie and Jimmy's Friday Night Feast
Tap For Ingredients
Method
- Begin by making the custard. Place a pan on a medium-low heat, pour in the milk and bring to a simmer. Break the white chocolate into small pieces and set aside.
- In a large mixing bowl, whisk the egg yolks, sugar and cornflour until smooth.
- Gradually pour the milk into the egg mixture, whisking constantly, then pour the mixture back into the pan and cook on a low heat for 25 minutes, or until thickened, stirring constantly. Remove from the heat, stir in the broken pieces of white chocolate and leave to cool.
- Set aside a handful of raspberries to decorate, then place half of the remaining fruit into the base of a trifle bowl. Cut the Madeira cake into 1 inch slices, then cube it and scatter over the raspberries. Squeeze over the juice of both oranges, along with the Grand Marnier. Grate over the 50g of chocolate, top with the other half of raspberries, then spoon on the cooled custard.
- Whip the cream to soft peaks, then spoon it on top of the custard and smooth it out. Place the trifle in the fridge overnight, or until firmed up.
- Just before serving, curl the extra chocolate (see tip) and scatter it on top of the trifle, along with the reserved raspberries. Delicious!
Tips
Make chocolate curls by positioning the bar of chocolate in front of you (smooth-side up), then take a large sharp knife and carefully run it along the surface of the bar from top to bottom, applying a little pressure. Voila!
