• Partnered with
  • Serves 10
  • 30 mins prep
  • 15 mins cook

Cranberry trifle with choc-dipped cherries

Cranberry trifle with choc-dipped cherries

Cranberry trifle with choc-dipped cherries

Ingredients

Custard

  • 2 1/3 cups (580ml) pouring cream
  • 1 1/4 cups (310ml) milk
  • 5 egg yolks
  • 3/4 cup (165g) caster sugar
  • 2 tsp cornflour
  • 1 tsp vanilla bean paste

Cranberry trifle with choc-dipped cherries

  • 3 cups (750ml) cranberry juice
  • 1/3 cup (80ml) boiling water
  • 2 1/2 tbsp gelatin powder
  • 16 savoiardi (sponge fingers), cut in half
  • 12 cherries, stems attached
  • 50 g white eating chocolate, melted
  • 300 ml thickened cream
  • 1/2 cup (80g) icing sugar, plus extra for dusting (optional)

Steps

Cranberry trifle with choc-dipped cherries

  1. Place juice and 1/2 cup water in a large jug. Place boiling water in a heatproof bowl. Sprinkle gelatin over water and whisk with a fork until combined and dissolved.
  2. Stir gelatin mixture into juice mixture. Pour juice mixture into a 12-cup (3L) serving bowl. Refrigerate for 3 hrs, until set.
  3. Meanwhile, make custard (see below).
  4. Arrange 16 savoiardi halves on jelly, cut-side down, around edge of bowl. Coarsely chop remaining savoiardi halves and place in centre. Pour custard over chopped biscuits. Smooth surface and refrigerate for 1 hr.
  5. Line a baking tray with baking paper. Dip cherries into melted chocolate. Place upright on prepared tray. Leave for 15 mins, until set.
  6. Using an electric mixer, beat cream and icing sugar in a large bowl to soft peaks. Spoon cream over custard in serving bowl. To serve, top with cherries and dust with icing sugar, if you like.

Custard

  1. Heat cream and milk in a medium heavy-based saucepan on low. Bring to a simmer and remove from heat.
  2. Whisk egg yolks, sugar, corn flour and vanilla in a large heatproof bowl until pale and creamy. Gradually whisk in the hot cream mixture until combined.
  3. Strain into a clean heavy-based saucepan over low heat. Cook, stirring, for 8-10 mins, until custard coats back of spoon. Remove from heat.
  4. Transfer to a heatproof bowl. Cover surface with baking paper and chill for 2 hrs, until thick and cold.
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