Cardamom and bay-scented trifle
- December 2005
- Serves 8
- Takes 40 minutes to make, plus cooling and chilling overnight
A traditional trifle is given a spectacular twist with the addition of cardamom and bay leaves to the custard – wonderful flavours that complement the cream and fresh fruit.
Looking for something a little more modern? Try our caramelised clementine and almond trifle.
- 46.9g (17.8g saturated)
- 41.3g (59.5g sugars)
- 750ml full-fat milk
- 2 bay leaves
- 2 cardamon pods, cracked open
- 1 vanilla pod
- 5 egg yolks
- 100g golden caster sugar
- 1 ½ tbsp cornflour
- 1 small Madeira cake
- 10 amaretti biscuits
- 150ml sherry
- 250g fresh raspberries
- 2 small oranges
- 568ml carton double cream
- Gold and silver-coated almonds, to decorate
- Silver and green balls, to decorate
- Place the milk, bay leaves and cardamon in a saucepan. Split the vanilla pod and scrape the seeds into the milk. Add the pod, too. Bring just to the boil, then pour through a sieve into a jug. Discard the cardamom and vanilla pods and bay leaves.
- Place the egg yolks, sugar and cornflour in a bowl and beat together. Gradually pour over the hot milk, stirring well. Return to the pan and cook over a low heat for about 5 minutes, stirring continuously with a wooden spoon, until thickened. Do not allow to boil. Set aside to cool completely, covering the surface of the custard with cling film to prevent a skin forming.
- Cut the cake into cubes and place in the base of a 2-litre glass bowl with the amaretti biscuits. Reserve 2 tablespoons of the sherry, then pour the remainder over the cake. Scatter with the raspberries. Cut off all the peel and pith from the oranges and discard, then cut the oranges into segments over a bowl to catch all the juices. Scatter the orange segments and any orange juice over the trifle. Pour over the cooled custard.
- Whip the cream with the reserved sherry to soft peaks. Spread over the top of the trifle, then chill for at least 2 hours. Scatter with the almonds and silver and green balls to serve.
You can make this up to the end of step 3 the day before. Cover and chill overnight, then complete the recipe to serve.
Rate & review
Or, how about...?
Caramelised pineapple and coconut trifle with rum syllabub
A boozy, fruity trifle with coconut custard is the perfect end to an evening. This...