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White chocolate trifle

2 white chocolate trifles in serving glasses

White chocolate trifle

Name: White chocolate trifle
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 10
Ingredients: 1 lemon drizzle cake (about 350g); 120ml white rum; 8 passion fruit pulp removed; 50g coconut shavings, toasted; 375ml whole milk; 125ml double cream; 50g golden caster sugar; 350g white chocolate plus extra to serve; 7 large egg yolks; 600ml double cream; 3 vanilla pods seeds only; 50g caster sugar; 2 limes zested

Tom Kerridge

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Serves 10

More effort

Prep: 35 mins

Cook: 15 mins

Plus overnight chilling

A star rating of 3.9 out of 5.9 ratingsRate

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Love trifle? This white chocolate custard and passion fruit combination is really something special – the perfect dessert for a celebration

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 lemon drizzle cake

(about 350g)
120ml white rum
8 passion fruit

pulp removed
50g coconut

shavings, toasted

For the white chocolate custard

375ml whole milk
125ml double cream
50g golden caster sugar
350g white chocolate

plus extra to serve
7 large egg yolks

For the vanilla cream

600ml double cream
3 vanilla pods

seeds only
50g caster sugar
2 limes

zested

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Nutrition: Per serving

kcal864
fat64g
saturates37g
carbs54g
sugars48g
fibre3g
protein9g
salt0.4g

Method

step 1

To make the custard, put the milk, cream and caster sugar in a saucepan and bring to the boil. Meanwhile, set a glass bowl over a pan of gently simmering water. Snap the white chocolate into the bowl and leave to melt. Put the egg yolks in a separate bowl.
step 2

Once the cream mixture is up to the boil, pour into the bowl with the yolks, whisking continually. Return the mixture to the pan and cook over a gentle heat, whisking until the mixture reaches 85C on a digital thermometer, or the custard has thickened enough to coat the back of a spoon and you can draw a line through it with your fingertip. Pour the custard through a sieve into the melted chocolate and quickly whisk to combine. Pour the white custard into a bowl, cover with cling film and chill in the fridge overnight.
step 3

The next day, crumble the cake into the bottom of a trifle bowl or individual glasses and pour over the rum and half the passion fruit pulp. Leave to soak for 10 mins, then spoon over the white chocolate custard. Put in the fridge while you whisk the cream.
step 4

Whisk the cream, vanilla, sugar and lime zest to soft peaks, then spoon into a piping bag with a star nozzle. Pipe on top of the custard, then top with the remaining passion fruit, coconut and a grating of white chocolate. Chill until needed. Can be made a day ahead and decorated just before serving.

Recipe from Good Food magazine, November 2017

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A star rating of 3.9 out of 5.9 ratings

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