Trifle

Method

1. Put the macaroons into a large glass serving bowl. Pour over half the white wine and half the brandy. Leave to soak.

2. Next make the custard. Beat the whole eggs and yolks in a bowl with the cornflour. Pour the milk and cream into a saucepan and bring just to scalding point. Pour over the beaten eggs. Return to pan and whisk until thickened. Add caster sugar to taste. Leave to cool.

3. Pour the remaining wine and brandy into a bowl. Add the vanilla sugar and stir until dissolved.

4. Slowly pour in the cream, stirring all the time. Add the lemon zest and juice, and the nutmeg. Beat for a few minutes until the cream holds its shape.

5. Pour the cooled custard over the soaked macaroons. Spread a layer of raspberry jam over the top. Then spread with the cream mixture. Sprinkle with toasted almonds.

6. Cover and leave in the fridge to chill for a few hours before serving.

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Ingredients

5 macaroons
225ml white wine or sherry
4 tbsp Brandy
50g vanilla sugar
300ml double cream
finely grated zest and juice of 1 lemon
pinch of freshly grated nutmeg
4-6 tbsp raspberry jam
handful of toasted flaked almonds

For the custard:

2 eggs plus 2 yolks
1 tbsp cornflour
300ml Milk
300ml double cream
60g caster sugar

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