425413-1-eng-GB_070925_004_triffle

Eggnog trifles with mixed berry compote

  • for 6 people
  • Takes 25 minutes to make, plus macerating and chilling
An sophisticated trifle with mixed berries, that's perfect for a special dinner party.

Nutritional info per serving

Per serving: 574kcals, 28.7g fat (13.9g saturated), 8.8g protein, 41.6g carbs, 39.4g sugar, 0.1g salt

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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

(sh) For the eggnog custard
300ml full-fat milk
2 large egg yolks
2 tbsp cornflour
2 tbsp caster sugar
3 tbsp advocaat liqueur
1/4 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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