- Eggnog Cherry Trifle.jpg (40.92 KiB) Viewed 350 times
Takes: 50 minutes (plus chilling time)
Serves: 10 - 12
No nutritional information available.
Ingredients
- 600ml double cream, plus 300g extra, whipped to soft peaks
- 400ml milk
- 2 cinnamon quills
- 6 cloves
- ½ tsp ground nutmeg
- 1 tsp vanilla extract, plus 1 tsp extra
- 8 large egg yolks
- 50g cornflour
- 125g caster sugar, plus 100g extra
- 60ml rum
- 600g frozen cherries
- 700g ready-made fruit cake, cut into large cubes
Method
1. Combine the 600ml cream, milk, cinnamon sticks, cloves, nutmeg and vanilla extract in a pan over a medium heat. Cook for 4 - 5 minutes, stirring, until simmering. Set aside.
2. Using an electric mixer, whisk yolks, cornflour and 125g sugar in a large heatproof bowl for 4 - 5 minutes until light and doubled in volume. Gradually pour in the cream mixture, whisking constantly, until smooth.
3. Pour mixture into the pan and set over a medium heat. Bring to the boil and cook, stirring continuously, until the mixture thickens and coats the back of a wooden spoon. Remove whole spices and pour and into a bowl. Whisk in the rum. Cover surface of the eggnog custard with cling film and chill in fridge until cooled.
4. Combine cherries and extra sugar in a saucepan over a high heat and bring to the boil. Reduce to a simmer and cook for 10 - 12 minutes, stirring often, until the juice has thickened. Chill until cooled. Remove the cherries from the liquid. Reserve both.
5. Place half the cake in the base of a large triffle dish and pour over a little cherry syrup. Whisk chilled eggnog custard until creamy and spoon half over the cake. Top with reserved cherries and a little more of the syrup, then the remaining cake. Top with remaining custard and the extra whipped cream. Decorate with cherries and dark chocolate shards, if liked.
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