Serves 4 - 6
Ingredients
- 100g of dried figs
- 1 Jar of thick cut Seville orange marmalade
- 75ml of brandy
- 100g of amaretti biscuits
For the custard
- 200ml whole milk
- 300ml double cream
- 50g caster sugar
- 1 juicy vanilla pod
- 1 Tbls of corn flour
- 6 large egg yolks
Method
To make the custard, place the vanilla pod on a board and use a sharp knife to split it from top to bottom. Scrape the seeds out with the tip of a knife and pop them, along with the pod, into a medium sized pan with the milk and cream. Bring this mixture to simmer.
Combine the sugar, corn flour and the egg yolks in a bowl and whisk until well combined. Pour over the hot milk and cream whisking as you do. Return this mixture to a clean pan. Gently cook the custard until it starts to thicken. Make sure you keep stirring to avoid scrambling it. Pass the mixture through a sieve, allow the mixture to cool, cover and refrigerate.
Set a small saucepan over a medium heat. Spoon in the marmalade and add the brandy, gently warm through.
You can make your trifle in individual glasses like we have, or choose a larger glass bowl to make it in. Crumble the the amaretto biscuits and arrange them over the base of the glasses or bowl. Slice the figs into 1cm rounds discarding the tougher stalk. Lay the sliced figs out over the biscuits. Spoon over the warm brandy infused marmalade. Use the back of a spoon to even it all out, then refrigerate until set.
Pour the chilled custard over the marmalade and amaretto biscuits and then place the trifle back in the fridge to chill.
Whip the cream to smooth soft peaks with a whisk. Don’t over work it or it will go grainy. Spoon the soft cream over the custard and carefully spread it out so it’s nice and even. Return the trifle to the fridge for at least 2 hours to set.
When you are ready to serve the trifle, you can toast the almonds. Place them in a frying pan and toast for a few minutes over a low heat until nutty and fragrant. Allow them to cool before scattering them over the trifle.
