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Celebration trifle
So to restore your faith in trifle and to dispel all bad memories of boarding school green jelly trifle, try this Celebrate Trifle. When it comes to quantities though, it depends on what trifle bowl you plan to use. We have used a rather large impressive bowl so our quantities are very generous!

Celebration trifle

Ingredients

500 g pandora, sliced into 1cm thick slices (see Tips)
100 ml kirsch liquor, or to taste
200 g fresh cherries (warn your guests if you have not pitted them!)
200 g blueberries
200 g blackberries
200 g raspberries
100 g strawberries, sliced in half

Chocolate Sauce:
300 g NOMU Decadent Hot Chocolate Chunks
300 ml cream

Brandy Custard:
2 cups pouring cream
2 cups full cream milk
2 tsp NOMU Vanilla Paste
8 egg yolks
130 g caster sugar
2 tbsp corn flour, sifted
1/4 cup brandy

Topping:
250 ml cream
1 tbsp sugar
1 tsp NOMU Vanilla Paste
6 Amaretti biscuits, crushed

 

Directions

To make the custard, place the cream, milk and Vanilla Paste into a saucepan and heat until it just comes to a boil. Mix together the egg yolks, sugar and corn flour in a separate bowl, then very slowly drizzle the heated milk and cream into the egg mixture while whisking constantly. Return the mixture to the saucepan with the brandy and, on the lowest setting, continue to stir the custard mixture with a wooden spoon until very well thickened. If the custard starts to curdle at the bottom of the saucepan, grab a whisk, take it off the heat and plunge the saucepan into ice-cold water and whisk furiously! When the custard is ready, pour it into a jug and cover with cling film to prevent a skin from forming on the surface. Allow to cool completely before using the custard in the trifle.
Makes 1 litre of custard.

For the chocolate sauce, simply heat the cream in a saucepan and bring to a gentle boil. Take the cream off the heat and add the chocolate chunks. Allow to sit for 1 minute, then mix until thick and glossy. Set aside to cool before using.

 

To assemble the trifle, pour half the chocolate sauce into the base of your bowl. Arrange a layer of Pandora slices over the chocolate sauce and splash with Kirsch liquor. Sprinkle over a mixture of berries, cherries and sliced strawberries, then pour over 200ml of brandy custard. Repeat the layering as above until you have filled your bowl. For the topping, whip the cream with the sugar and vanilla until stiff peaks form and dollop it on top of the trifle. Sprinkle with crushed Amaretti biscuits to finish.

 

Tip: Pandora is a delicious Italian cake, similar to Panettone but without the fruit. If you do not have pandora you can substitute it with vanilla sponge cake.

Ingredients

500 g pandora, sliced into 1cm thick slices (see Tips)
100 ml kirsch liquor, or to taste
200 g fresh cherries (warn your guests if you have not pitted them!)
200 g blueberries
200 g blackberries
200 g raspberries
100 g strawberries, sliced in half

Chocolate Sauce:
300 g NOMU Decadent Hot Chocolate Chunks
300 ml cream

Brandy Custard:
2 cups pouring cream
2 cups full cream milk
2 tsp NOMU Vanilla Paste
8 egg yolks
130 g caster sugar
2 tbsp corn flour, sifted
1/4 cup brandy

Topping:
250 ml cream
1 tbsp sugar
1 tsp NOMU Vanilla Paste
6 Amaretti biscuits, crushed

 

Directions

To make the custard, place the cream, milk and Vanilla Paste into a saucepan and heat until it just comes to a boil. Mix together the egg yolks, sugar and corn flour in a separate bowl, then very slowly drizzle the heated milk and cream into the egg mixture while whisking constantly. Return the mixture to the saucepan with the brandy and, on the lowest setting, continue to stir the custard mixture with a wooden spoon until very well thickened. If the custard starts to curdle at the bottom of the saucepan, grab a whisk, take it off the heat and plunge the saucepan into ice-cold water and whisk furiously! When the custard is ready, pour it into a jug and cover with cling film to prevent a skin from forming on the surface. Allow to cool completely before using the custard in the trifle.
Makes 1 litre of custard.

For the chocolate sauce, simply heat the cream in a saucepan and bring to a gentle boil. Take the cream off the heat and add the chocolate chunks. Allow to sit for 1 minute, then mix until thick and glossy. Set aside to cool before using.

 

To assemble the trifle, pour half the chocolate sauce into the base of your bowl. Arrange a layer of Pandora slices over the chocolate sauce and splash with Kirsch liquor. Sprinkle over a mixture of berries, cherries and sliced strawberries, then pour over 200ml of brandy custard. Repeat the layering as above until you have filled your bowl. For the topping, whip the cream with the sugar and vanilla until stiff peaks form and dollop it on top of the trifle. Sprinkle with crushed Amaretti biscuits to finish.

 

Tip: Pandora is a delicious Italian cake, similar to Panettone but without the fruit. If you do not have pandora you can substitute it with vanilla sponge cake.

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