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Apple, raspberry & whisky trifle

Ingredients

  1. Step 1 1.5kg Bramley apples, peeled, cored and roughly chopped
  2. Step 2 75g caster sugar
  3. Step 3 400g fresh or frozen raspberries
  4. Step 4 50ml orange juice
  5. Step 5 1 tbsp caster sugar
  6. Step 6 3 tbsp whisky
  7. Step 7 250g sponge cake or trifle sponges
  8. Step 8 75g raspberry jam
  9. Step 9 300ml whole milk
  10. Step 10 200ml double cream
  11. Step 11 1 vanilla pod, split and seeds scraped out
  12. Step 12 6 egg yolks
  13. Step 13 50g caster sugar
  14. Step 14 1½ tbsp cornflour
  15. Step 15 300ml double cream
  16. Step 16 50g caster sugar
  17. Step 17 ½ orange, zested
  18. Step 18 1½ tbsp whisky
Apple, raspberry & whisky trifle
Calories: 615 Carbohydrate: 56 g Protein: 6 g Fat: 38 g
Cook time: 75 minutes Prep time: 50 minutes Total time: 125 minutes Servings: 810

TAGS

Dessert apple Cream Custard New Year's eve raspberry Trifle Vitamin c Whisky Dessert apple Cream Custard New Year's eve raspberry Trifle Vitamin c Whisky Dessert apple Cream Custard New Year's eve raspberry Trifle Vitamin c Whisky

Directions

  1. Step 1 Put the apples in a pan with 55ml water and the sugar. Cover and cook for 15 mins over a low heat until soft, stirring every so often to help them break down and ensure they don't catch on the bottom. Remove from the heat and leave to cool. Taste to ensure the apples are a balance of sweet and tart.
  2. Step 2 For the custard, put the milk and cream in a saucepan with the split vanilla pod and seeds. Bring to the boil, then remove from the heat. Whisk the egg yolks, sugar and cornflour together in a large bowl.
  3. Step 3 Strain the hot milk mixture into a jug, discarding the vanilla pod. Slowly pour this over the yolk mixture, whisking until everything is incorporated. Transfer the mixture to a clean pan over a medium-low heat and cook for 2-3 mins, stirring until it's thick enough to coat the back of a wooden spoon. Pour into a jug, cover and leave to cool.
  4. Step 4 For the sponge layer, put the orange juice, sugar and whisky in a small bowl and stir until the sugar has dissolved. Cut the sponges into slices, and spread a little of the jam over each. Line the base of a glass trifle or serving bowl with the jammy sponge slices, then pour over the orange and whisky mixture so all the sponges are evenly coated.
  5. Step 5 Scatter the raspberries over the sponge layer, then spoon over the cooked apples followed by the cooled custard. Cover and chill for at least several hours, or overnight.
  6. Step 6 For the cream topping, beat the double cream with an electric whisk until it's just holding its shape. Add the sugar, orange zest and whisky, then beat until the cream falls in thick folds. Spoon over the trifle just before serving.