1.7K
Serves 8-12
Preparation time: 1 hour
Cooking time: 20 minutes
Ingredients:
- 430 ml (1¾ cups) castor sugar
- 4 eggs, separated
- 30 ml (2 tbsp) cornflour
- 5 ml (1 tsp) ground cinnamon
- 500 ml (2 cups) cream
- 125 ml (½ cup) milk
- 15 ml (1 tbsp) vanilla essence
- 90 g packet instant vanilla pudding
- 500 g Swiss roll with jam, sliced 1 cm thick
- 125 ml (½ cup) brandy or sherry
- 250 g packet small strawberries, stalks removed and halved
- 250 g packet mixed berries
Method:
- For the eggnog custard, beat together 180 ml (¾ cup) of the castor sugar, yolks, cornflour and cinnamon in a heatproof bowl until pale.
- Bring the cream and milk to a boil in a medium saucepan over medium high heat. Remove from the heat and stir in the vanilla. Slowly pour the cream mixture into the yolk mixture while whisking constantly.
- Pour the custard back into the saucepan and cook over low heat for about 8 minutes, while stirring until thickened and smooth.
- Transfer to a bowl and cover the surface with plastic wrap. Cool to room temperature then refrigerate for 2 hours.
- Prepare the instant pudding according to packet instructions. Beat in the custard.
- For the trifle, slice 4 of the Swiss roll slices in half and arrange around the side of a 2.5 L trifle dish. Add more Swiss roll slices to the base of the dish. Drizzle with half of the brandy/sherry.
- Spoon in half of the custard, top with remaining Swiss roll slices, brandy/sherry and custard. Arrange strawberries around the side of the trifle dish. Sprinkle mixed berries on top of the custard.
- For the meringue, place the egg whites and remaining 250 ml (1 cup) castor sugar in a heatproof bowl set over a pan of simmering water and whisk for 5 minutes or until the sugar has completely dissolved.
- Take off the heat and beat (a stand mixer works best) for about 10 minutes or until stiff and glossy. Spoon meringue on top of the trifle. Use a blow torch to brown the meringue.
Tip:
The eggnog custard can be made a day in advance.
