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Apple, raspberry & whisky trifle in a trifle glass

Apple, raspberry & whisky trifle

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling and at least several hrs chilling
  • More effort
  • Serves 8-10

Indulge in this magnificent trifle with grown-up apple, raspberry and whisky flavours. Perfect for a party, prepare it the day before to enhance the flavours

Nutrition: Per serving (10)
NutrientUnit
kcal615
fat38g
saturates22g
carbs56g
sugars49g
fibre4g
protein6g
salt0.4g
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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

    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.

  • 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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020

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