Mary Berry's celebration trifle recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s celebration trifle By You Magazine - December 13, 2020 This is the trifle I make year after year and all the family love it. Be sure to whisk the egg mixture quickly when pouring in the cream and milk: this cools the mixture and makes a smooth custard base. It’s also important to let the custard thicken gently over a simmering heat. Laura Edwards SERVES 6 FOR THE TRIFLE CUSTARD 50g (2oz) caster sugar 3 tbsp cornflour 4 egg yolks 1 tbsp vanilla extract 450ml (15fl oz) full-fat milk 150ml (5fl oz) double cream FOR THE TRIFLE 6 trifle sponges 1⁄2 jar of raspberry jam 1 x 400g (14oz) tin of pears, sliced, juice reserved 4 tbsp sherry 250g (9oz) raspberries 150ml (5fl oz) double cream, lightly whipped 25g (1oz) flaked almonds, lightly toasted 1. You will need a shallow trifle dish with a capacity of about 1.5 litres (21⁄2 pints). 2. For the custard, measure the caster sugar, cornflour, egg yolks and vanilla extract into a mixing bowl and whisk together. Warm the milk and cream in a saucepan until just simmering. 3. Pour the hot milk and cream into the egg mixture and whisk quickly until smooth. Rinse out the saucepan, then pour the mixture through a sieve into the clean pan. Heat over a medium heat, whisking all the time until the custard has thickened. Be careful not to let it boil. Remove the pan from the heat and pour the custard into a bowl. Cover with clingfilm and leave the custard to cool, then place it in the fridge to chill. 4. Slice the trifle sponges in half, spread them with jam and sandwich together. Arrange them over the base of the dish. You might need to trim the sponges to make them fit. 5. Spoon over 6 tablespoons of the pear juice and the sherry. Press the sponges down with the back of a spoon to encourage them to absorb all the liquid – add a little more pear juice if necessary. Scatter the sliced pears and half the raspberries over the sponges, then pour over the cold custard. Put the trifle in the fridge to set for a few hours or overnight. 6. When you’re ready to serve, spoon blobs of cream on top of the custard, decorate with the rest of the raspberries and sprinkle with toasted almonds. PREPARE AHEAD Can be made up to 8 hours ahead. Have yourself a Mary little Christmas Our recipes are from Mary Berry’s Christmas Collection (Headline Home, £25) and Mary Berry’s Simple Comforts (BBC Books, £26). To order at discounted prices, go to mailshop.co.uk/books or call 020 3308 9193. Offer available until 31 December. Free UK delivery on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved