Apple, raspberry & whisky trifle
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and at least several hrs chilling
- More effort
- Serves 8-10
Ingredients
- 1.5kg Bramley apples, peeled, cored and roughly chopped
- 75g caster sugar
- 400g fresh or frozen raspberries
For the sponge layer
- 50ml orange juice
- 1 tbsp caster sugar
- 3 tbsp whisky
- 250g sponge cake or trifle sponges
- 75g raspberry jam
For the custard
- 300ml whole milk
- 200ml double cream
- 1 vanilla pod, split and seeds scraped out
- 6 egg yolks
- 50g caster sugar
- 1½ tbsp cornflour
For the cream topping
- 300ml double cream
- 50g caster sugar
- ½ orange, zested
- 1½ tbsp whisky
Method
- 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.
- STEP 2
- 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.
- 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.
- 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.
- 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.