APPLE, RASPBERRY & WHISKY TRIFLE

Apple, raspberry & whisky trifle image

Indulge in this magnificent trifle with grown-up apple, raspberry and whisky flavours. Perfect for a party, prepare it the day before to enhance the flavours

Provided by Diana Henry

Categories Dessert

Time 1h15m

Yield Serves 8-10

Number Of Ingredients 18

Ingredients

1.5kg Bramley apples, peeled, cored and roughly chopped
75g caster sugar
400g fresh or frozen raspberries
50ml orange juice
1 tbsp caster sugar
3 tbsp whisky
250g sponge cake or trifle sponges
75g raspberry jam
300ml whole milk
200ml double cream
1 vanilla pod, split and seeds scraped out
6 egg yolks
50g caster sugar
1½ tbsp cornflour
300ml double cream
50g caster sugar
½ orange, zested
1½ tbsp whisky

Steps:

Put the apples in a pan with 55ml water and the sugar. Cover and cook for 15 mins over a low heat until soft, stirring every so often to help them break down and ensure they don't catch on the bottom. Remove from the heat and leave to cool. Taste to ensure the apples are a balance of sweet and tart.
For the custard, put the milk and cream in a saucepan with the split vanilla pod and seeds. Bring to the boil, then remove from the heat. Whisk the egg yolks, sugar and cornflour together in a large bowl.
Strain the hot milk mixture into a jug, discarding the vanilla pod. Slowly pour this over the yolk mixture, whisking until everything is incorporated. Transfer the mixture to a clean pan over a medium-low heat and cook for 2-3 mins, stirring until it's thick enough to coat the back of a wooden spoon. Pour into a jug, cover and leave to cool.
For the sponge layer, put the orange juice, sugar and whisky in a small bowl and stir until the sugar has dissolved. Cut the sponges into slices, and spread a little of the jam over each. Line the base of a glass trifle or serving bowl with the jammy sponge slices, then pour over the orange and whisky mixture so all the sponges are evenly coated.
Scatter the raspberries over the sponge layer, then spoon over the cooked apples followed by the cooled custard. Cover and chill for at least several hours, or overnight.
For the cream topping, beat the double cream with an electric whisk until it's just holding its shape. Add the sugar, orange zest and whisky, then beat until the cream falls in thick folds. Spoon over the trifle just before serving.

Nutrition Facts : Calories 615 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 49 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium