250g Raspberries, plus extra for decorating
For the Custard 700 ml Semi-Skimmed Milk
150g quality White Chocolate, chopped
50 g Golden Caster Sugar
4 tablespoons Cornflour
8 large free-range Egg yolks
For the Sponge recipe
225g of softened Butter
225g of Caster Sugar
4 Eggs
225g of Odlums Cream Plain Super Flour
How to:
Begin with making the sponge. In a large bowl, beat the butter and sugar until pale and fluffy.
Add the eggs one by one, beating until combined.
Then fold in the flour and place into a lined tray to bake at 180°C for 30mins.
Next make the custard. Place a saucepan on a medium-low heat, pour in the milk and bring to a simmer.
In a bowl, whisk the egg yolks, sugar and cornflour until smooth.
Pour the milk into the egg mixture, whisking constantly, then pour the mixture back into the pan through a sieve and cook on a low heat for 10-15 minutes, or until thickened, stirring constantly. Remove from the heat, stir in the broken pieces of white chocolate and leave to cool.
Set aside a handful of raspberries to decorate, then place half of the remaining fruit into the base of a trifle bowl or individual ones. Break up the Sponge cake into pieces and scatter over the raspberries. Squeeze over the juice of the orange and the Grand Marnier. Grate over the white chocolate, top with the other half of raspberries, then spoon on the cooled custard.
Whip the cream to soft peaks, then spoon it on top of the custard and smooth it out. Place the trifle in the fridge overnight, or until firmed up.
Just before serving, grate over the extra chocolate (see tip) and scatter it on top of the trifle, along with the reserved raspberries. Delicious!
Behind Every Bake
Trifle
CATEGORY: All Recipes
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What you need:
4 tbsps of Grand Mariner
50g quality White Chocolate
300g Sponge (recipe below)
600ml Double Cream
2 Oranges
250g Raspberries, plus extra for decorating
For the Custard 700 ml Semi-Skimmed Milk
150g quality White Chocolate, chopped
50 g Golden Caster Sugar
4 tablespoons Cornflour
8 large free-range Egg yolks
For the Sponge recipe
225g of softened Butter
225g of Caster Sugar
4 Eggs
225g of Odlums Cream Plain Super Flour
How to:
Begin with making the sponge. In a large bowl, beat the butter and sugar until pale and fluffy.
Add the eggs one by one, beating until combined.
Then fold in the flour and place into a lined tray to bake at 180°C for 30mins.
Next make the custard. Place a saucepan on a medium-low heat, pour in the milk and bring to a simmer.
In a bowl, whisk the egg yolks, sugar and cornflour until smooth.
Pour the milk into the egg mixture, whisking constantly, then pour the mixture back into the pan through a sieve and cook on a low heat for 10-15 minutes, or until thickened, stirring constantly. Remove from the heat, stir in the broken pieces of white chocolate and leave to cool.
Set aside a handful of raspberries to decorate, then place half of the remaining fruit into the base of a trifle bowl or individual ones. Break up the Sponge cake into pieces and scatter over the raspberries. Squeeze over the juice of the orange and the Grand Marnier. Grate over the white chocolate, top with the other half of raspberries, then spoon on the cooled custard.
Whip the cream to soft peaks, then spoon it on top of the custard and smooth it out. Place the trifle in the fridge overnight, or until firmed up.
Just before serving, grate over the extra chocolate (see tip) and scatter it on top of the trifle, along with the reserved raspberries. Delicious!
