Wineberry Trifle

Name: Wineberry Trifle
Cuisine: British
Ingredients: 100 g golden caster sugar; 4 egg yolks; 300 ml whole milk; 2 tbsp cornflour, sieved; 400 g wineberries; 1 vanilla pod, split lengthways; 250 g mascarpone, at room temperature; 3 tbsp icing sugar; 1 batch muffins, made as Chilean Guava Muffins substituting wineberries for Chilean guava in the batter or 1 small sponge cake; 250 ml double cream; 1 batch muffins, made as Chilean Guava Muffins substituting wineberries for Chilean guava in the batter or 1 small sponge cake; 1 batch muffins, made as Chilean Guava Muffins substituting wineberries for Chilean guava in the batter or 1 small sponge cake; 3 tbsp Chambord or any other berry liqueur or sweet sherry; 1 batch muffins, made as Chilean Guava Muffins substituting wineberries for Chilean guava in the batter or 1 small sponge cake; 3 tbsp Chambord or any other berry liqueur or sweet sherry; 3 tbsp Chambord or any other berry liqueur or sweet sherry; 100 g white chocolate

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Taste of the Unexpected

By Mark Diacono

Published 2010

About

If you’re looking for a fabulously decadent way to end a meal, then this is it.

Ingredients

4 egg yolks
100 g golden caster sugar
2 tbsp

Europe
United Kingdom
Dessert
Vegetarian

Method

First, make the custard. Put the egg yolks, caster sugar, cornflour and 3 tbsp of the milk into a bowl and whisk until well combined. Put the rest of the milk into a pan, scrape the seeds from the vanilla pod and stir them into the milk along with the pod. Over a low heat, bring to the boil. Discard the pod. (Though you can wash it, dry it and reuse it, or pop it into a jar of caster sugar to m