Method 1
I love a good trifle, and this is one of them. My mother LOVES this one, it is her favourite. So for Christmas this year, I had to make it for her.
I'm assuming it is named a Christmas Trifle as it is during this time of the year that cherries and berries are in season in Australia. It is a great dessert for Christmas, very festive. And as I completely dislike traditional fruit cakes, this is my version of a 'fruit cake'.
The alcohol combination of sherry, brandy and marsala is just brilliant. The custard which you make yourself, is lovely. It is just a lovely trifle. My husband who hasn't really got a sweet tooth, gave this a go, and I am proud to say he was impressed, he loved the flavour the alcohol mix gives.
You must make it the day before though, it needs time for the biscuits to soften.
The egg whites that you have can be frozen for another time, or make a Pavlova in the next few days.
Now for the amaretti biscuits, I put them down as optional as my mum loves them but I don't, so if you don't like them, don't add them, if you do love them, add them, it is up to you. I only sometimes add them when I make this for my mum.
Now here I am going to give you two ways to make this using the same ingredients.
Method 1 is my preferred method. You layer the trifle with biscuit, booze, berries, custard, cream. Repeat, ending with a layer of cream. This method makes sure that every spoonful you put in your mouth gives you a taste for all that is in the trifle.
Method two is the original recipe, it assembles all the biscuits, booze and berries, then you pour over the custard on top then add all the cream. The problem I found with this method is that the bottom of the trifle does not get enough of the custard and cream through it. But that depends on the bowl you use.
So choose whichever method you prefer.
Now for the custard, when you add the custard back into the pot, don't allow it to boil as it can curdle. So do it over a low heat, mixing continuously until it has thickened, it won't be super thick, but it will be thicker. I usually check when it is ready by putting some custard on the back of a spoon, when you run your finger down the centre of the spoon, the custard will stay separate.
So here is my favourite trifle, my family loves it, hope yours does to.
I'm assuming it is named a Christmas Trifle as it is during this time of the year that cherries and berries are in season in Australia. It is a great dessert for Christmas, very festive. And as I completely dislike traditional fruit cakes, this is my version of a 'fruit cake'.
The alcohol combination of sherry, brandy and marsala is just brilliant. The custard which you make yourself, is lovely. It is just a lovely trifle. My husband who hasn't really got a sweet tooth, gave this a go, and I am proud to say he was impressed, he loved the flavour the alcohol mix gives.
You must make it the day before though, it needs time for the biscuits to soften.
The egg whites that you have can be frozen for another time, or make a Pavlova in the next few days.
Now for the amaretti biscuits, I put them down as optional as my mum loves them but I don't, so if you don't like them, don't add them, if you do love them, add them, it is up to you. I only sometimes add them when I make this for my mum.
Now here I am going to give you two ways to make this using the same ingredients.
Method 1 is my preferred method. You layer the trifle with biscuit, booze, berries, custard, cream. Repeat, ending with a layer of cream. This method makes sure that every spoonful you put in your mouth gives you a taste for all that is in the trifle.
Method two is the original recipe, it assembles all the biscuits, booze and berries, then you pour over the custard on top then add all the cream. The problem I found with this method is that the bottom of the trifle does not get enough of the custard and cream through it. But that depends on the bowl you use.
So choose whichever method you prefer.
Now for the custard, when you add the custard back into the pot, don't allow it to boil as it can curdle. So do it over a low heat, mixing continuously until it has thickened, it won't be super thick, but it will be thicker. I usually check when it is ready by putting some custard on the back of a spoon, when you run your finger down the centre of the spoon, the custard will stay separate.
So here is my favourite trifle, my family loves it, hope yours does to.
Recipe
Serves 6-8
2 punnets strawberries, washed and drained
1 punnet blueberries, washed and drained
20 sponge finger biscuits
180g amaretti biscuits (optional)
1/4 - 1/3 cup sherry
1/4 - 1/3 cup marsala
1/4 - 1/3 cup brandy
2 x 300ml cream, whipped
Cherries and Strawberries, to decorate
English Egg Custard:
3 cups milk
1 vanilla bean, split, seeds scraped or 1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste
6 tablespoons caster sugar
6 egg yolks
3 teaspoons cornflour
2 punnets strawberries, washed and drained
1 punnet blueberries, washed and drained
20 sponge finger biscuits
180g amaretti biscuits (optional)
1/4 - 1/3 cup sherry
1/4 - 1/3 cup marsala
1/4 - 1/3 cup brandy
2 x 300ml cream, whipped
Cherries and Strawberries, to decorate
English Egg Custard:
3 cups milk
1 vanilla bean, split, seeds scraped or 1 teaspoon vanilla extract or 1 teaspoon vanilla bean paste
6 tablespoons caster sugar
6 egg yolks
3 teaspoons cornflour
Method 1:
Make the custard: Place the milk in a saucepan with the vanilla bean, if using. Bring slowly to the boil.
While the milk is heating up, beat the sugar, egg yolks and cornflour until light in colour.
Remove the vanilla bean and whisk the milk into the egg mixture, mixing continuously so your eggs don't scramble. Return the milk mixture back to the saucepan, cook over low heat until the custard just comes to the boil, stirring continuously. If you are using vanilla extract, not the vanilla bean, add it now.
Allow the custard to cool completely in a bowl before pouring over prepared fruit and biscuits. I leave it on the bench or in the refrigerator and whisk it every now and then so a crust does not form. You can also pour it in the bowl, cover the custard with cling film, making sure the cling film touches the custard, again, so a crust does not form.
Hull and halve the strawberries, reserving a few whole ones with the stalks attached for decoration.
Mix together the sherry, brandy and marsala.
Layer one row of the sponge fingers in a glass serving bowl, spread a few amaretti biscuits on top. Using a pastry brush, splash on the sherry mix generously to moisten the biscuits. Sprinkle over some of the strawberries and blueberries. Ladle over 1 ladle full of the custard, spread over a few dollops of the cream (just remember to leave enough custard and cream for all layers, leaving enough to cover the top nicely).
Repeat sponge fingers, amaretti biscuits, splash of sherry mix, strawberries and blueberries, custard and cream, I got 4 layers in my bowl. End with a layer of sponge finger biscuits, splashed with sherry mix, topped with custard and cream. Make the last layer nice and even on top.
Place the cherries and some berries on top of the cream to decorate.
Place in the refrigerator to set overnight.
While the milk is heating up, beat the sugar, egg yolks and cornflour until light in colour.
Remove the vanilla bean and whisk the milk into the egg mixture, mixing continuously so your eggs don't scramble. Return the milk mixture back to the saucepan, cook over low heat until the custard just comes to the boil, stirring continuously. If you are using vanilla extract, not the vanilla bean, add it now.
Allow the custard to cool completely in a bowl before pouring over prepared fruit and biscuits. I leave it on the bench or in the refrigerator and whisk it every now and then so a crust does not form. You can also pour it in the bowl, cover the custard with cling film, making sure the cling film touches the custard, again, so a crust does not form.
Hull and halve the strawberries, reserving a few whole ones with the stalks attached for decoration.
Mix together the sherry, brandy and marsala.
Layer one row of the sponge fingers in a glass serving bowl, spread a few amaretti biscuits on top. Using a pastry brush, splash on the sherry mix generously to moisten the biscuits. Sprinkle over some of the strawberries and blueberries. Ladle over 1 ladle full of the custard, spread over a few dollops of the cream (just remember to leave enough custard and cream for all layers, leaving enough to cover the top nicely).
Repeat sponge fingers, amaretti biscuits, splash of sherry mix, strawberries and blueberries, custard and cream, I got 4 layers in my bowl. End with a layer of sponge finger biscuits, splashed with sherry mix, topped with custard and cream. Make the last layer nice and even on top.
Place the cherries and some berries on top of the cream to decorate.
Place in the refrigerator to set overnight.
Enjoy!
Method 2:
Make the custard: Place the milk in a saucepan with the vanilla bean, if using. Bring slowly to the boil.
While the milk is heating up, beat the sugar, egg yolks and cornflour until light in colour.
Remove the vanilla bean and whisk the milk into the egg mixture, mixing continuously so your eggs don't scramble. Return the milk mixture back to the saucepan, cook over low heat until the custard just comes to the boil, stirring continuously. If you are using vanilla extract, not the vanilla bean, add it now.
Allow the custard to cool completely in a bowl before pouring over prepared fruit and biscuits. I leave it on the bench or in the refrigerator and whisk it every now and then so a crust does not form. You can also pour it in the bowl, cover the custard with cling film, making sure the cling film touches the custard, again, so a crust does not form.
Hull and halve the strawberries, reserving a few whole ones with the stalks attached for decoration.
Mix together the sherry, brandy and marsala.
Layer one row of the sponge fingers in a glass serving bowl, Break a few amaretti biscuits on top. Using a pastry brush, splash on the sherry mix generously to moisten the biscuits. Sprinkle over some of the strawberries and blueberries.
Repeat sponge fingers, amaretti, splash of sherry mix, strawberries and blueberries, I got 4 layers in my bowl. End with a layer of sponge finger biscuits, splashed with sherry mix. Make the last layer nice and even on top.
While the milk is heating up, beat the sugar, egg yolks and cornflour until light in colour.
Remove the vanilla bean and whisk the milk into the egg mixture, mixing continuously so your eggs don't scramble. Return the milk mixture back to the saucepan, cook over low heat until the custard just comes to the boil, stirring continuously. If you are using vanilla extract, not the vanilla bean, add it now.
Allow the custard to cool completely in a bowl before pouring over prepared fruit and biscuits. I leave it on the bench or in the refrigerator and whisk it every now and then so a crust does not form. You can also pour it in the bowl, cover the custard with cling film, making sure the cling film touches the custard, again, so a crust does not form.
Hull and halve the strawberries, reserving a few whole ones with the stalks attached for decoration.
Mix together the sherry, brandy and marsala.
Layer one row of the sponge fingers in a glass serving bowl, Break a few amaretti biscuits on top. Using a pastry brush, splash on the sherry mix generously to moisten the biscuits. Sprinkle over some of the strawberries and blueberries.
Repeat sponge fingers, amaretti, splash of sherry mix, strawberries and blueberries, I got 4 layers in my bowl. End with a layer of sponge finger biscuits, splashed with sherry mix. Make the last layer nice and even on top.
Spoon the custard over the biscuits, it will seep down gaps left around the biscuits and berries. Place in the refrigerator to set.
On the day you will serve this, whip the cream and dollop over the trifle. Decorate with cherries and reserved strawberries.
Enjoy!
Method 2
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