070925_004_Triffle 

Eggnog trifles with berry compote

  • Serves 6
  • Takes 25 minutes to make, plus macerating and chilling
  • Easy
This eggnog trifle recipe is served with mixed berry compote, perfect for a festive dinner party.

Nutritional info per serving

  • Calories574kcals
  • Fat28.7g (13.9g saturated)
  • Protein8.8g
  • Carbohydrates41.6g (39.4g sugar)
  • Salt0.1g

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INGREDIENTS

  • 350g mixed berries, such as raspberries, blueberries and cranberries (or use frozen fruits
  • of the forest berries, thawed and drained), plus extra to decorate
  • 3 tbsp icing sugar, plus extra to serve
  • 3 tbsp Grand Marnier or any brandy
  • 12 soft amaretti biscuits
  • 6 tbsp berry compote (we like
  • Bonne Maman Berries and Cherries)
  • 250g mascarpone
  • 50g caster sugar

For the eggnog custard

  • 300ml full-fat milk
  • 2 large egg yolks
  • 2 tbsp cornflour
  • 2 tbsp caster sugar
  • 3 tbsp advocaat liqueur
  • ¼ tsp vanilla extract

METHOD

  1. Stir the berries, icing sugar and Grand Marnier or brandy together in a bowl. Macerate for 20 minutes.
  2. Divide the amaretti biscuits between 6 glasses. Top each with 1 tablespoon of compote, then spoon in half the mixed berries.
  3. In a bowl, mix the mascarpone and sugar together. Spoon this over the fruit, then chill for 30 minutes.
  4. Meanwhile, make the eggnog custard. Put the milk in a pan and heat but do not boil. Put the egg yolks, cornflour and sugar in a bowl and beat together well. Pour the milk over the egg mixture and whisk until well combined. Return to the pan.
  5. Stir over a low heat until the mixture thickens, but do not boil. Pour into a bowl and stir in the advocaat and vanilla. Put a piece of baking paper on the surface to prevent a skin forming. Cool.
  6. Spoon the custard over the mascarpone and top with the remaining berries. Dust with icing sugar to serve.

From December 2007

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