Berry Syllabub Trifle
4
Recipe Key Facts
- Prep time: 14mins
- Cooking time: 6mins
Shellfish free | Vegetarian | Nut free*
Serves: 6
Calories: 577 Kcal per serving
Ingredients
Shopping List
- For the custard:
- 4 medium-sized egg yolks
- 1 tbsp cornflour
- 1 tsp vanilla extract
- 75g (2½oz) caster sugar
- 568ml (1pint) full-cream milk
- For the trifle:
- 12 ratafia biscuits
- 4-6 tbsp Grand Marnier or orange juice
- 200g (7oz) fresh or defrosted raspberries and or blueberries
- For the syllabub:
- 284ml (½ pint) double cream
- 200ml (7fl oz) crème fraîche
- 50g (1¾oz) caster sugar
- 100ml (3½ fl oz) dry white wine, chilled
- Finely grated zest of 1 lemon
- Additional berries, to decorate
Method
- To make the custard, whisk the egg yolks in a bowl with the cornflour, vanilla, sugar and 2 tbsp milk. Bring the remaining milk to the boil in a pan, then pour over the egg mixture, whisking all the time. Return to the pan and cook gently, stirring until thick enough to coat the back of a wooden spoon.
- Cover the pan with clingfilm to prevent a skin forming. Leave to cool.
- Place the ratafia biscuits in the bottom of 6 tall glasses and soak with the Grand Marnier or orange juice. Top with berries.
- Make the syllabub by whisking the cream and crème fraîche, sugar, wine and lemon zest together until the mix just holds its shape. Spoon the cold custard over the ratafia, then top with the remaining berries and then spoon over the syllabub. Chill for 3-4 hours. Decorate with some remaining berries.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
Click here to submit your own recipe