Christmas trifle

This is a trifle designed in every way to impress, from the caramelised smoked almonds to the homemade brandy custard and ANZAC crumb, it's a Chrissy dessert to behold.

Credit: Danielle Abou Karam

• serves

  10

• prep

  1:30 hour

• cook

  45 minutes

• difficulty

  Ace

Ingredients

• 3 punnets blueberries
• 1 store-bought panettone with fruit and peel

Drunken fruit

• 250 g sultanas
• 250 g raisins
• 250 g currants
• 150 g mixed peel
• 300 ml brown rum, brandy or bourbon

ANZAC crumb

• 200 g brown sugar
• 150 g plain flour
• 120 g rolled oats
• 50 g desiccated coconut
• 120 g shredded coconut
• 125 g butter
• 150 g golden syrup
• ½ tsp bicarbonate of soda

Caramelised smoked almonds

• 400 g smoked almonds
• 250 g caster sugar

Ginger beer jelly

• 7 sheets gelatine, titanium strength
• 1 litre Bundaberg ginger beer
• 3 cm piece ginger, thinly sliced

Brandy custard

• 4 sheets gelatine, titanium strength
• 4 egg yolks
• 220 g caster sugar
• 160 g cornflour
• 60 g custard powder
• 1250 g milk
• 1 tbsp vanilla paste
• 60 g butter
• 360 g whipping cream
• brandy, to taste

Vanilla Chantilly

• 600 ml whipping cream
• 125 g sugar
• 1 tsp vanilla paste
• 100 ml cold water
• 1 sheet gelatine, titanium strength

This recipe needs to be started 1 week in advance.

Instructions

1. For the drunken fruit, combine all the ingredients in an airtight container, cover and keep in a cool, dry place for 1 week, stirring every day or so.  
2. For the Anzac crumb, preheat the oven to 170°C. Combine all the dry ingredients in a large bowl. Melt the golden syrup and butter together in a saucepan over low heat. Mix the bicarbonate of soda with 1 tablespoon water, then stir into the butter and remove from the heat. Add the butter mixture to the dry ingredients until well combined. Spread the mixture over a baking paper–lined baking tray and bake for about 15 minutes or until golden. Remove from the oven, stand until cool, then break into a coarse crumb and store in an airtight container until ready to assemble.
3. For the caramelised smoked almonds, reduce the oven temperature to 150°C. Place the almonds on a baking paper lined baking tray and place in the oven for 5–10 minutes or until just warmed through. Meanwhile, place the sugar in a heavy-based frying pan and cook over medium heat, shaking the pan occasionally until a dark but not burnt caramel forms. Add the warm almonds, stir to coat well, then pour onto the lined baking tray, spread out into a single layer and stand until cool. Break into coarse pieces and store in an airtight container in the freezer until ready to assemble.
4. For the ginger beer jelly, soak the gelatine in cold water until softened. Meanwhile, place the ginger and ginger beer into a saucepan over low heat until it reaches 65-70°C. Squeeze out the excess water from the gelatine, add to the warm ginger beer and stir until dissolved. Strain the mixture through a fine sieve into a container. Cover and refrigerate overnight or until set.
5. For the brandy custard, soak the gelatine in a bowl of cold water. Meanwhile, place the egg yolks, caster sugar, cornflour and custard powder in a bowl. Gradually stir in enough of the milk to make a smooth slurry. Place the remaining milk and vanilla in a saucepan over low heat and bring to around 70°C. Whisking continuously, gradually pour the hot milk mixture into the egg mixture until well combined. Return to the pan and whisk over low heat until thick and smooth. Squeeze the excess water out of the gelatine and stir into the hot custard with the butter until dissolved and well combined. Transfer to a bowl, cover closely with plastic wrap and refrigerate overnight or until cool and set.  
6. For the vanilla Chantilly cream, soften the gelatine in cold water. Place the cream, sugar and vanilla in a saucepan and bring to a simmer. Remove from the heat, then squeeze out the excess water from the gelatine sheets and stir into the hot cream until dissolved. Pour into a bowl, cover and refrigerate overnight. Just before assembling the trifle, beat the cream until soft peaks form.
7. Whip the cream in a large bowl until medium peaks form. Place the chilled brandy custard in a food processor and blitz until smooth. Transfer to a large bowl, then fold in one third of the cream to loosen, then fold in the remaining cream and as much brandy as you like. Refrigerate until ready to assemble.  
8. To assemble the trifle, place a layer of the Anzac crumb in the base of a large trifle bowl. Add a layer of whipped Chantilly cream, spread remaining elements throughout the Chantilly, cover with torn pieces of panettone and repeat till you reach the top of the trifle bowl finishing with a layer of Chantilly. Decorate with blueberries, torn panettone and caramelised nuts.
   
   

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.