Monday 16 November 2009

Raspberry and white chocolate trifle

Sweet boozey birthday trifle, personalised with crushed chocolate lettering.


For the sponge:
- 3 eggs
- 3oz caster sugar
- 3 oz plain flour, sieved

For the custard:
- 1 pint full-fat milk
- 55ml cream
- 1 tsp vanilla extract
- 4 egg yolks
- 1oz caster sugar
- 2 level tsp cornflour
- 1 big bar of white chocolate, chopped

- 1 packet of fresh raspberries
- Raspberry jam
- Bristol cream sherry
- Whipped cream

- To make the sponge, preheat the oven to 160 degrees celcius (that's for a fan oven - try 180 if using a conventional oven).
- Whisk the egg yolks and sugar together with an electric beater until thick and pale. Fold in the flour gently using a metal spoon.
- Pour into a greased baking tin and bake for 10 - 15 minutes; it is cooked when it is golden and springy to the touch.
- When the sponge has cooled completely, cut it in half through the middle. Place one half in the bottom of your trifle bowl and douse liberally with sherry. Spread the other piece of sponge thickly with raspberry jam, and place it in the dish on top of the previous layer. Again, douse with sherry.
- Place the fresh raspberries on top of the sponge, evenly spacing them.
- Next order of business is to make the custard. You can absolutely cheat and use custard from a packet if you want to; the trifle will still taste amazing, but if you have the time and the gumption it is a real treat to have homemade custard.
- Pour the milk and cream into a saucepan, add the vanilla extract, and bring to a simmer slowly over a low heat.
- Meanwhile, mix together the egg yolks, sugar and conflour with an electric beater until really well blended.
- Pour the milk and cream mixture into the eggs and sugar. Be sure to whisk nonstop at this stage.
- Pour the mixture back into the saucepan and stir it gently over a low heat until it thickens. Add the white chocolate and stir until melted.
- Spoon the custard evenly over the raspberries and sponge and allow to cool.
- Finally, spoon a layer of whipped cream on top of the custard and the trifle is complete.
- We served with some sweet dessert wine, and as you can see the trifle didn't last too long:

Afterwards, a bit of a catnap was in order. See what I did there? Catnap? I'll get my coat.


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