English Trifle is one of the most traditional desserts for Christmas. Made essentially from sponge cake, Creme Anglais, fresh fruit, and whipped cream, it’s a delicious treat, besides being really pretty to look at. Here is the recipe for preparing it at home.
- 5 eggs
- 225 g sugar
- 75 g flour
- 75 g starch
- 1 vanilla pod
- 500 g raspberries or 400 g strawberries
- 70 g icing sugar
- 25 g cornstarch
- 3 egg yolks
- 250 ml milk
- 100 ml whipped cream
Start with the sponge cake. Beat the eggs with the vanilla seeds and about 150 g of sugar until the mixture is light and fluffy. Add the sifted flour and starch and mix gently. Pour the mixture into a 24 cm non-stick baking tin, bake at 160°C for 50 minutes, remove from the oven and leave to cool.
Prepare the custard. In a small saucepan, heat the milk with the vanilla pod. Meanwhile, beat the egg yolks with the remaining sugar and add the cornstarch. When the milk is hot, remove the vanilla and pour in the yolks, stirring continuously with the whisk. Allow the cream to thicken. When the cream is of the right consistency, place it in a bowl, cover with cling film and leave to cool.
Wash the fruit and leave it to macerate for a few hours with the icing sugar. If you prefer, you can also use gelatine.
All that remains is to compose the dessert. In a bowl or in cups, create layers of diced sponge cake, fruit (with all the juice produced during maceration), whipped cream and custard. Delicious!
Moët Chandon N.I.R. Nectar Impérial Rosé was designed keeping the night in mind. Pinot Noir gives the blend intensity, while Pinot Meunier gives body. A touch of Chardonnay is added to give a freshness and vitality to the mix.