These sophisticated Eggnog Trifles with a mixed berry compote look beautiful, have a subtle but sweet festive hit thanks to the eggnog custard and are lovely and light, making them the perfect end to a day filled with millions of courses and a tin of Quality Street.
Often the last thing you want is to be faced with a hot, fruity (and often stodgy) dessert that'll just push a food baby to epic, uncomfortable proportions, so these individual chilled trifles are the ideal alternative.
The original recipe can be found on the Delicious Magazine website here, but it's also below with my notes and photos, as ever.
Ingredients:
350g mixed berries, such as raspberries, blueberries and cranberries (or use frozen fruits of the forest berries, thawed and drained)
3 tbsp icing sugar
3 tbsp brandy
12 soft amaretti biscuits // 60 mini amaretti biscuits (don't fret, they're tiny!), plus a couple extra to decorate
6 tbsp berry compote (M&S sell pouches of summer berries compote)
250g mascarpone
50g caster sugar
For the eggnog custard:
300ml full-fat milk
2 large egg yolks
2 tbsp cornflour
2 tbsp caster sugar
3 tbsp advocaat liqueur
1/4 tsp vanilla extract
Method:
Set aside a handful of mixed berries for decoration and stir the remaining berries, icing sugar and brandy together in a bowl. Leave to soak for 20 minutes.
Divide the amaretti biscuits between 6 glasses: either 2 of the large biscuits or 10 of the small.
Top each with 1 tablespoon of compote.
Drain the mixed berries and spoon them into the glasses.
In a bowl, mix the mascarpone and sugar together.
Spoon this over the fruit, then chill in the fridge for 30 minutes.
Meanwhile, make the eggnog custard. Put the milk in a pan and gently heat, making sure not to let it boil.
Put the egg yolks, cornflour and sugar in a bowl and beat together well.
Pour the milk over the egg mixture and whisk until well combined, then return to the pan.
Stir over a low heat until the mixture thickens, but again do not allow it to boil. Pour into a jug and stir in the advocaat and vanilla. Cover with cling film - make sure to press it into the surface - to prevent a skin forming and leave to cool.
Pour the custard over the mascarpone and level.
Top with the remaining berries, and crumble over a sprinkling of amaretti biscuits. Transfer to the fridge until ready to serve.
I'm aware mine aren't the neatest, but I think that as trifle is so quintessentially English the fact that it's a bit all over the place just adds to the charm.
The quantities above made enough for 6 individual trifles in large wine glasses, but in the future I might go wild with a piping bag and some whipped cream in order to fill the glasses a little more. If your glasses are smaller then it should fill them perfectly.
These went down well! The eggnog isn't overpowering at all - if anything it's pretty subtle - and the tart berries complement the creaminess of the custard and the mascarpone. Out of everything though, the inclusion of amaretti biscuits has had the best response - whoever thought to include them at Delicious Magazine deserves a medal!
Are you tempted to try trifle as an alternative festive dessert? Let me know if you try it out and if there's a flavour combination you prefer!
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