Recipes+
Ingredients
Method
Luscious trifle
1.Place milk and cream in a saucepan over moderate heat. Heat until it just reaches boiling point. Meanwhile, whisk egg yolks, sugar and cornflour in a heatproof bowl until combined. Gradually whisk hot milk mixture into egg yolk mixture until combined and smooth.
2.Pour into a clean saucepan over moderately low heat. Cook and stir for 15 minutes or until custard thickens and coats the back of the spoon; don’t boil. Remove from heat. Stir in essence. Transfer to a heatproof bowl. Cover surface of custard with plastic food wrap to prevent skin forming. Cool.
3.Arrange alternating layers of custard, crumbled cookies, banana and strawberry in 4 x 1 1/2-cup dessert glasses. Serve.
Love chocolate? Swap gluten-free gingernut cookies for gluten-free chocolate cookies. You could use canned pineapple pieces and passion fruit instead of banana for a more tropical flavour.
Note
