you're reading...
Family Recipes

How To Make A Christmas Trifle – Will Torrent Recipe

Will’s recipe below is truly scrumptious…. Let Will talk you through it for guaranteed perfect results every time… visit http://www.youtube.com/watch?v=_fAKdvRgKp0

Will Torrent’s Luxury Christmas Trifle

Ingredients (makes 4 small glasses)

1 small madeira cake
1 punnet fresh raspberries
1 punnet fresh blackberries
1 punnet fresh strawberries
1 punnet fresh blueberries
2 leaves of gelatine

20ml port
25g Billington’s Golden Caster Sugar
1 punnet frozen berries
250g Good quality white chocolate
500g Quality fresh custard
2 tsp Nielsen-Massey Vanilla Bean Paste
200g Billington’s Golden Caster Sugar
50ml water
6 egg whites

Popping candy/ chocolate covered space dust


· Choose four, equal sized glasses for serving. Slice the Madeira cake, choose a round cutter and cut discs to fit each glass. Place one piece of cake in the bottom of each glass. Carefully place a mixture of the fresh fruit (3 – 4 berries) on top of the sponge in each glass, pushing the fruit to the sides so that you can see them through the glass.

· Soak the gelatine in a bowl of cold water and set aside. In a saucepan, slowly bring to the boil the port, sugar and frozen berries. Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.

· Reheat the syrup gently and add the gelatine, stirring occasionally until combined. Using a spoon, divide syrup equally between each glass, pouring it over the fresh fruit. Refrigerate for 2 – 3 hours to set.

· To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water. Gently fold the fresh custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste. Spoon the custard mixture over the set jelly and then place in the fridge to set. While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed. While the egg whites are mixing, heat the water and sugar in a saucepan until it reaches 121ºC (use a thermometer). Carefully add the sugar syrup to the egg whites, in a steady stream, while continuing to beat. Continue to whisk until the bowl cools, you should be left with a tight, very glossy meringue.

· Take the desserts out of the fridge and sprinkle with the chocolate covered space dust

· Place the meringue into a piping bag with a plain nozzle. Pipe bulbs of the glossy meringue on top of the custard/space dust.

· Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.

· Decorate with some of the remaining fresh fruit and enjoy.


About mumsarcade

Mother to three children Reviewer of products that make mums' lives easier or more fun


No comments yet.

Please don't leave without saying what you think and feel. Comments make my day

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 116 other followers

Tots 100

TOTS 100 - UK Parent Blogs

Follow us on Twitter

%d bloggers like this: