Summer Trifle
 
 
Prepares: 8 servings
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes
  • Ingredients
  • 120ml (4 fl oz) milk (½ cup)
  • ½ vanilla pod split lengthways, OR
  • ½ tsp vanilla extract
  • 2 egg yolks
  • 40g (1½ oz) caster/white sugar (3 tbsp + 1 tsp)
  • 10 lady fingers or sponge fingers
  • 1 tbsp sweet white wine or sherry
  • 500g (1 lb 2 oz) summer fruits, such as strawberries, raspberries, black and red currants
  • a splash of white wine (about 1 tablespoon)
  • 1 tsp caster/white sugar
  • 150ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
  • 28g (1 oz) unsalted, shelled pistachio nuts, or walnuts (¼ cup)
  1. Method
  2. Chill four dessert plates in the fridge.
  3. Pour the milk in a small pan and add the vanilla pod or vanilla extract. Slowly heat on the lowest setting for 10 minutes, without boiling.
  4. Meanwhile put the egg yolks in a small bowl and whisk in the sugar to make a paste.
  5. Slowly stir the milk and vanilla into the egg and sugar until the mixture is smooth. Return the custard to the pan and stir, over a low heat, until it begins to thicken. Do not let it boil. You want it to thicken enough to coat the back of a spoon. Remove from the heat and cool.
  6. Meanwhile, cut each sponge finger in half and lay in a shallow bowl. Drizzle over the wine or sherry.
  7. Now wash and pat dry the fruits. Remove the currants from their stalks, hull and halve the strawberries. Set aside half the berries and currants, picking out the best. Put the remainder in a food processor or blender and add the wine and sugar. Purée until smooth and then, using the back of a spoon, push through a plastic sieve to remove the pulp. Once the purée is pressed through, wipe the underside of the sieve with the spoon to get all the remaining sauce.
  8. Roughly chop the pistachio nuts or walnuts.
  9. Whip the cream until it forms soft peaks and then fold in the cooled custard.
  10. Now to arrange the plates. Carefully toss the reserved fruit with half the purée and spoon into the centre of each plate.
  11. Divide the sponge fingers between the plates arranging them around the edge.
  12. Pour the custard over half of each the sponge finger then sprinkle the nuts on top.
  13. Pour the remaining purée over the fruit and serve.
Recipe by Recipes to Remember at http://www.recipes-to-remember.com/desserts/summer-trifle/