Eggnog trifles with berry compote

Eggnog trifles with berry compote
  • Serves icon Serves 6
  • Time icon Takes 25 minutes to make, plus macerating and chilling

These eggnog trifles come served with mixed berry compote, perfect for a festive dinner party.

Nutrition: per serving

Calories
574kcals
Fat
28.7g (13.9g saturated)
Protein
8.8g
Carbohydrates
41.6g (39.4g sugar)
Salt
0.1g
Calories
574kcals
Fat
28.7g (13.9g saturated)
Protein
8.8g
Carbohydrates
41.6g (39.4g sugar)
Salt
0.1g

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.

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