Jump to Main ContentJump to Primary Navigation
Top

Lily Vanilli's Festive Trifle

trifle.jpg

Trifle conjures up thoughts of school dinners and long Sunday lunches with the grandparents. And while we’re all for nostalgia, it’s always good to try something new, so Ms Vanilli has kindly given the British classic a novel twist exclusively for us. Homemade crumble and pistachios add texture and colour, while the fresh cranberry coulis gives the trifle a festive edge too.

Kcal:

370 per serving

Saturated fat:

14.3g per serving

Preparation time:

15 minutes

Cooking time:

1 hour 15 minutes

Ingredients (serves 12):

For the coulis:

  • 400g fresh or frozen cranberries
  • 120g caster sugar
  • Zest of 1 lemon

For the crumble:

  • 110g unsalted butter, cubed and refrigerated
  • 110g oats
  • 110g plain flour
  • 110g dark brown sugar
  • A pinch of sea salt
  • 160ml medium sweet sherry
  • 2 x 9 inch vanilla sponge cake layers, cooled and a little stale
  • 400ml custard
  • 150ml whipped double cream to serve (optional)
  • 50g chopped pistachios (You’ll need one large glass bowl, around five litres capacity)

Method

Step 1: To make the coulis, place the cranberries, sugar, zest and 150ml of water in a pan over a medium heat and bring to the boil. Reduce to a simmer and cook until cranberries pop. Pass through a sieve until smooth, then chill.

Step 2: Preheat the oven to 160°C (180°C fan assisted) or gas mark 6. Next make the crumble. Put all the ingredients in a bowl and rub with your fingers to form breadcrumbs. Spread on a lined baking tray and put into the freezer for 10 minutes.

Step 3: Transfer to the oven and bake for 10-15 minutes. Remove and allow to cool before crushing up with your hands or a rolling pin.

Step 4: In a bowl, stir together the sherry and coulis. Place half of one layer of cake in the bottom of your glass bowl. Ladle a layer of custard on top, drizzle with the coulis. Repeat to the top.

Step 5: Finish with a layer of coulis, crumble and whipped cream. Finally, dust with the chopped pistachios.

Adapted from Lily Vanilli’s Sweet Tooth (£20, Canongate Books)

Related

lily.jpg

Lily Vanilli's Baking Tips

Get-Out-of-Trouble-Chocolat.jpg

Decadent Christmas desserts

hero.jpg

50 ideas for Christmas dinner

Comments

Latest...

Coffee in a cone is here to brighten up your mornings

The best way to start the day by Sarah Biddlecombe

27 Sep 2016

How to launch a successful pop up business for less than £1,000

By a couple who did it themselves by Sarah Biddlecombe

26 Sep 2016

Food revolution: the UK’s first waste supermarket has opened

by Harriet Hall

22 Sep 2016

The best red wines to stay in with this autumn

They all pair perfectly with a night on the sofa by Victoria Gray

18 Sep 2016

Drinking this healing gin could bring you good luck

It's worth a try by Sarah Biddlecombe

13 Sep 2016

Top 10 health benefits of eating cheese

Here’s 10 extra reasons to indulge in that cheese toastie… by Kayleigh Dray

12 Sep 2016

London’s most incredible drink experiences

From the iconic to the experimental, the 7 best ways to indulge in the capital by Amy Swales

11 Sep 2016

Quiz: what kind of cheese are you most like?

This might just be our cheesiest personality quiz of all time… by Kayleigh Dray

08 Sep 2016

Five reasons why drinking gin can actually be good for you

Thought you loved gin? Prepare to renew your vows by Amy Lewis

31 Aug 2016

The best London restaurants for late-night dining

Make the most of the night tube with 24-hour restaurants and post-theatre deals by Amy Swales

26 Aug 2016