My festive rescue: Celebration trifle 

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My festive rescue: Celebration trifle

By Mary Berry

Published: | Updated:

This is the trifle I make year after year and all the family love it. Be sure to whisk the egg mixture quickly when pouring in the cream and milk: this cools the mixture and makes a smooth custard base. It’s also important to let the custard thicken gently over a simmering heat. 

SERVES 6

FOR THE TRIFLE CUSTARD 

50g (2oz) caster sugar

3 tbsp cornflour

4 egg yolks

1 tbsp vanilla extract

450ml (15fl oz) full-fat milk 150ml (5fl oz) double cream

FOR THE TRIFLE 

6 trifle sponges

½ jar of raspberry jam

1 x 400g (14oz) tin of pears, sliced, juice reserved

4 tbsp sherry

250g (9oz) raspberries

150ml (5fl oz) double cream, lightly whipped

25g (1oz) flaked almonds, lightly toasted

  • You will need a shallow trifle dish with a capacity of about 1.5 litres (2½ pints).
  • For the custard, measure
  • Pour the hot milk and cream into the egg mixture and whisk quickly until smooth. Rinse out the saucepan, then pour the mixture through a sieve into the clean pan. Heat over a medium heat, whisking all the time until the custard has thickened. Be careful not to let it boil. Remove the pan from the heat and pour the custard into a bowl. Cover with clingfilm and leave the custard to cool, then place it in the fridge to chill.
  • Slice the trifle sponges in half, spread them with jam and sandwich together. Arrange them over the base of the dish. You might need to trim the sponges to make them fit.
  • Spoon over 6 tablespoons of the pear juice and the sherry. Press the sponges down with the back of a spoon to encourage them to absorb all the liquid – add a little more pear juice if necessary. Scatter the sliced pears and half the raspberries over the sponges, then pour over the cold custard. Put the trifle in the fridge to set for a few hours or overnight.
  • When you’re ready to serve, spoon blobs of cream on top of the custard, decorate with the rest of the raspberries and sprinkle with toasted almonds.

PREPARE AHEAD 

Can be made up to 8 hours ahead.

    

Have yourself a Mary little Christmas

Our recipes are from Mary Berry’s Christmas Collection (Headline Home, £25) and Mary Berry’s Simple Comforts (BBC Books, £26). To order at discounted prices, go to mailshop.co.uk/books or call 020 3308 9193 offer available until 31 december. Free UK delivery on orders over £15.

Recipes From Simple Comforts: Marigold soup; Best roast potatoes; Cauliflower, broccoli & leek mornay; Stir-fried aromatic hispi cabbage; Celebration trifle. From Mary Berry’s Christmas Collection: Smoked salmon canapes; Sausages wrapped in bacon; Roast turkey crown