Holiday Truffle Trifle Recipe
Use a 3 L clear glass bowl for this delicious and impressive dessert.
Ingredients:
1 sponge cake, (though sometimes I cut up lemon Pantettone)
125 ml orange liqueur or your favourite liqueur (I prefer Grand Marnier)
1 c whipping cream
Custard
750 ml milk
175 ml cream
3 eggs
125 ml sugar
50 ml flour
50 ml liqueur
7 ml vanilla
Berry centre
2 pkg of 300 g fresh or frozen raspberries and blueberries (if frozen, must be defrosted and strained)
25 ml liqueur
Steps:
Custard:
In a large saucepan, heat, milk, and cream until bubbles appear around the edges in the pan. In a separate bowl, beat the eggs with sugar for about three minutes. Whisk in the flour until smooth. Gradually pour in the hot mixture whisking constantly. Return to pan, cook, whisking constantly until boiling. Stir in the liqueur and simmer, whisking for two minutes. Stir in the vanilla. Pour into a bowl place plastic wrap on the surface and cool to room temperature. Custard can be refrigerated for up to eight hours.
Assembly:
Cut the sponge cake or the panettone into large cubes and separate so they’re sufficient for three layers
Layer the bottom of the bowl with 1/3 of the cake
Top with 1/3 of the berry mixture, drizzle with extra liqueur
Pour 1/3 of the custard on top
Repeat the next two layers of cake, berries and custard.
Topping:
Whip the whipping cream with remaining liqueur
Top the custard with the whipping cream and Add fresh berries and mint.
Refrigerate for at least 8 hours or up to day.