the classic Australian Trifle redefined

You will need: (serves 6-8)

Custard

• Milk 250 g
• Egg yolk 80 g
• Sugar 50 g
• Cornflour 10 g
• ½ teaspoon Vanilla Paste

Jelly

• Raspberry puree 125 g
• 1 leaf Gelatine

To serve

• 2 discs of sponge cut to fit each serving glass
• Whipping cream 200 g
• Sugar 40 g
• Vanilla extract: few drops
• Griottines Morello cherries
• Chocolate discs

Method

Place the seeds scraped from ½ vanilla pod into a saucepan with milk and bring to the boil. In a clean bowl, whisk egg yolk, sugar and cornflour until pale and thickened. Pour over the boiling milk, mix to combine then return to the saucepan and simmer over a gentle heat until it thickens and coats the back of a spoon. Strain the custard then set
aside to cool.
Soak gelatine in cold water and stir until it swells. Drain gelatine and warm in a saucepan until melted then stir in raspberry puree and combine. Leave to cool.
Pour the jelly into a glass with a few Griottines, cover with a sponge disc and soak in Griottines juice. Add even layer of cold custard and top with second sponge disc and soak in Griottines juice.
Whip cream until it forms soft peaks then add sugar and a few drops of vanilla extract and whisk to soft peak stage again.
To serve, top the prepared jelly/sponge/custard layers with the whipped cream and decorate with Griottines and chocolate discs.

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