Trifle with Maple Pecans

Trifle with Maple Pecans

Serves 6

For the Vanilla Custard

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.

Return to Recipes