Christmas Berry Trifle
Baking and Desserts • British
Description
Christmas Berry Trifle
Ingredients
- Orange zest 1 tablespoon
- Dried cranberries with sugar 10 oz
- Frozen Raspberries 5 oz
- Ground dried cherries 5 oz
- Milk 10 fl oz
- Egg white 8 pieces
- Sugar 1 cup
- Corn Starch ¼ cup
- Salt a pinch
- Vanilla Pod 1 piece
- Port Wine ½ cup
- Ladyfinger Cookies 20 pieces
- Bittersweet Chocolate 5 oz
- 10% cream 1 cup
- Powdered Sugar 2 tablespoons
Step-by-Step Guide
Step 1
For the berry filling, mix 0.5 cup of sugar, cranberries, raspberries, cherries, and zest in a medium saucepan with 1 cup of water. Cook over low heat, stirring, for about 15 minutes. Let cool for 3–4 hours. The mixture should thicken slightly.
Step 2
For the vanilla cream, heat 300 ml of milk and cream over medium heat, but do not boil.
Step 3
Whisk the egg yolks with ¾ cup of sugar, cornstarch, vanilla, and salt.
Step 4
Add the yolks to the saucepan with milk and cream, reduce the heat, and stir constantly with a wooden spoon until thickened (do not boil). Cook the cream for about 20 minutes.
Step 5
Immediately strain through a fine sieve, cover with plastic wrap, and chill.
Step 6
For the syrup, mix port wine, ¼ cup of sugar, and ¼ cup of water in a small saucepan, and cook, stirring, until the sugar dissolves, about 3 minutes. Let it sit until it cools to room temperature.
Step 7
Brush the ladyfingers with syrup on both sides and cut them into 3 pieces.
Step 8
Layer the trifle dish with cookies, then a layer of berry mixture, followed by a layer of vanilla cream, and sprinkle with chocolate shavings (if the dish is large, repeat the layers).
Step 9
Refrigerate the trifle for a few hours, preferably overnight. Before serving, decorate with whipped cream and chocolate.
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