Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Ingredients
For the custard:
- 300ml half-fat double cream
- 300ml milk
- 1tsp vanilla extract
- 6 large egg yolks
- 75g caster sugar
- 2tbsp cornflour
For the trifle:
- 24 sponge fingers
- 10tbsp muscat dessert wine
- 450g raspberries
For the topping:
- 300ml half-fat double cream
- 12 pink macarons
Method
Place the cream, milk and vanilla extract in a medium saucepan and bring almost to the boil. Place the egg yolks, sugar and cornflour in a bowl and mix well. Pour on the hot cream, stirring continuously. Pour back into the saucepan and cook on a gentle heat until the custard has thickened. Do not allow to boil, or the custard will split. Strain the custard into a clean bowl, cover the surface with cling film and leave to cool.
Soak half the sponge fingers in half the dessert wine until just soft, then place in the bottom of a trifle dish. Scatter over 175g of the raspberries and pour over the cold custard.
Cover with another layer of soaked sponge fingers and another 175g of the raspberries.
Lightly whip the cream to soft peaks, the spread over the top of the trifle and chill for at least 2 hours.
To serve, place the macarons around the edge of the trifle dish and pile the remaining raspberries in the centre. Serve immediately.
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
The pungent food Princess Anne adores at Christmas and her stealthy dessert trick for getting rid of guests early
A Christmas at Princess Anne’s Gatcombe Park estate is a surprisingly relaxed and relatable affair
By Jack Slater • Published
-
The boozy royal dessert King Charles and Queen Camilla enjoyed last night
There is a boozy royal dessert called cranachan that the King and Queen enjoyed last night in celebration of the Scottish poet, Robert Burns
By Laura Harman • Published
-
Princess Margaret’s go-to dinner party game and hatred for squirrels couldn’t be more *her*
Princess Margaret’s go-to dinner party game is very unique and her fellow guests would never have known it was happening…
By Emma Shacklock • Published