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.
