Trifle with Maple Pecans
- 340g Blueberries - washed
- 160g Raspberries
- 120g Icing sugar - sieved
- 1 x 3 egg whisked sponge
- 6 tbsp Sherry
- 300ml Double cream - whipped softly
- 20 Pecan nuts
- 2 tbsp Maple syrup
For the Vanilla Custard
- 250ml Double cream
- 250ml Full fat milk
- 1 Vanilla pod, cut & de-seeded
- 6 Egg yolks
- 2 tbsp Caster sugar
- 2 tbsp Cornflour - sieved
To make the custard, warm the cream & milk with the vanilla pod & vanilla seeds. Remove from the heat when the milk is scalding.
Whisk the egg yolks with the sugar & cornflour till pale & creamy. Take the vanilla pod from the creamy milk & pour the milk onto the eggs while still whisking.
Return the mixture to the saucepan & stir continuously over a medium heat.
The custard needs to be thick. Remove from the heat & sieve before chilling. The custard will thicken as it cools in the fridge.
Cook the blueberries with the icing sugar till all the sugar has dissolved, add the raspberries & cool.
Roast the pecans in the maple syrup on parchment paper for 10-15 minutes in a medium oven till they are caramel coloured, cool & chop.
To assemble; put a small amount of blueberry & raspberry compôte in the base of the dish.
Top with the sponge, cut to fit, and sprinkle the sherry over.
Spoon the remaining compôte, followed by the chilled custard & then the whipped cream &, finally, sprinkle with chopped maple pecans.