TRIFLE RECIPE FOR TODAY

TRIFLE

Preparation Time: 30 minutes
Cooking Time: 10 minutes

INGREDIENTS

About 15-20 Savoiardi biscuits (RECIPE IN NEXT POST)
4 tablespoons Sherry, or a mix of Sherry and Brandy
4 cups fresh or frozen berries, e.g. strawberries, raspberries, blueberries, blackberries
1/2 cup sliced almonds, toasted
1/2 cup crushed Gavottes
Zest of 1 lemon

Whipped cream

2 cups heavy cream
1 tablespoon Brandy
3 egg whites

Custard

2 cups milk
1 cup heavy cream
10 egg yolks
1 cup sugar
4 tablespoons cornstarch
1 teaspoon Sherry

PREPARATION

Custard
Heat the milk and heavy cream in a saucepan over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar in the bowl of an electric mixer for about 5 minutes until pale and thick.

Add the cornstarch. Beat on medium-low speed until combined.

Slowly pour the hot milk mixture into the egg mixture.

Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens, for about 5 minutes.

Pour the mixture through a fine sieve into a large bowl.

Stir in the Sherry. Place plastic wrap directly on the custard and refrigerate for about 30 minutes until cold.

Whipped cream
Beat the heavy milk in the bowl of an electric mixer for a few minutes.

Add the Brandy and continue to whip until stiff.

Separately, beat the egg whites until reaching soft peak.

Fold in beaten egg whites into the whipped cream.

Assembly
Thickly slice strawberries and set aside with the rest of the berries.

Mix toasted almonds and crushed Gavottes in a bowl.

Add the zest of 1 lemon to the almond mixture.

Place Savoiardi biscuits at the bottom of the bowl.

Sprinkle with Sherry.

Top with a layer of berries and custard.

Sprinkle toasted almonds and Gavottes mixture.

Repeat with 1 or 2 layers of Savoiardi, berries, custard and almond mixture depending on the size of the trifle bowl.

Top with whipped cream.

Garnish with toasted almonds and a few whole berries.