Ingredients
Custard
- 3 large egg yolks
- 25g cornflour
- 50g caster sugar
- 600ml milk
- 300ml single cream
Filling
- 16 trifle sponges
- 0.5 jars strawberry jam
- 10 amaretti
- 800g tin of pear halves in natural juice or light syrup
- 250ml madeira
- 175g red seedless grapes, halved
Decoration
- 150ml whipping cream
- 50g flaked almonds, toasted
Method
- Acquire a shallow 2.25l glass bowl
Custard
- First, make the custard. Whisk together the egg yolks, cornflour and sugar in a large bowl
- Heat the milk and cream together in a pan until almost-boiling
- Gradually whisk into the yolks then return the mixture to the pan
- Stir over a high heat until the mixture just comes to the boil and the custard thickens
- Take off the heat, cover, and allow to cool
Filling
- Split the sponges and spread with jam
- Sandwich together and arrange in the base of the dish
- Crumble the amaretti over the top
- Combine 150ml pear juice from the tin with the sherry, and sprinkle over the sponge
- Level and press down the sponge with a spoon
- Drain the pears and cut each in half lengthways, then arrange over the sponge
- Scatter the grapes over the top
- Spread the cooled custard over the fruit
- Cover and leave until completely cold before transferring to the fridge to chill and set
Decoration
- Beat the whipping cream until just stiff enough to hold a soft floppy shape
- Gently spread over the surface of the set custard
- Cover and chill until ready to serve
Notes
- Used about half the filling quantities