EGG CUSTARD, APRICOT AND SHERRY TRIFLE
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Pour the milk into a jug. Warm, uncovered, on Full for 2 minutes. Add in the corn flour and water into a 6 cups bowl and stir until smooth.
- Beat in the eggs one at a time. Add 3 tablespoons of the caster sugar and mix in the warm milk.
- Cook, uncovered, on Full for 6 minutes, whisking every minute, until the custard is of a thin coating consistency.
- Mix in the vanilla. Cover and set aside. Stand eight slices of Swiss roll against the side of a deep glass serving dish.
- Reserve some apricot halves for decoration and coarsely chop the remainder. Use to cover the base of the dish with the remaining Swiss roll.
- Moisten with the sherry and apricot syrup. Coat with half the warm custard and let it soak well in. Pour the remaining custard over the top.
- Cover and chill for 4 - 5 hours. Before serving, beat together the cream and remaining caster sugar until thick.
- Use to decorate the top of the trifle, then arrange the reserved apricot halves on top. Dust with jimmies.
INGREDIENTS
- 500 grams apricot halves, drained
- 2 tablespoons sweet sherry
- 75 ml apricot syrup
- 150 ml double cream
- 500 ml full-cream milk
- 1 tablespoon corn flour
- 1 tablespoon cold water
- 4 large eggs
- 75 grams castor sugar
- 1 teaspoon vanilla essence
- 2 jam -filled Swiss rolls, thinly sliced
- Jimmies, to decorate
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Posted Wednesday, February 8, 2023 at 4:42:56 AM