Christmas syllabub trifle
FOR a stylish and colourful festive treat, try Antony Worrall Thompson’s sumptuous syllabub trifle
INGREDIENTS
Serves 8-10
1 packet of shop bought ready-made sponge, broken into 2 inch chunks
Half a packet of amaretti biscuits or 150g (5oz) macaroons or ratafias
150ml (¼ pint) sweet sherry
4 tbsps blackcurrant jam, melted
1kg (1lb 2oz) frozen berries
75g (3oz) toasted flaked almonds
600ml (1 pint) ready-made custard
For the syllabub:
125ml (4fl oz) white wine or sherry
2 tbsps brandy
Pared rind and juice of 1 lemon
55g (2oz) caster sugar
425ml (¾ pint) double cream
Freshly grated nutmeg
For the garnish:
Grated zest of 2 oranges
85g (3oz) flaked almonds
Lay the sponge and biscuits in the base of a deep glass dish. Spoon over the sherry, leave it to soak in, and then spoon over the warmed jam. Layer on the prepared fruit and nuts.
Pour the custard over the fruit, cool and refrigerate overnight.
To make the syllabub, put the white wine/sherry, brandy, lemon rind and juice into a bowl and leave overnight. Next day, strain the liquid into a bowl and stir in the sugar until it has dissolved. Pour in the cream with a pinch of nutmeg.
Beat the syllabub with a wire whisk until it holds its shape. But don’t beat too long
or too vigorously because the cream will split.
Spoon the syllabub over the custard and chill again. Scatter with grated orange rind or flaked toasted almonds.