Recipe: Lily Vanilli's Festive Trifle - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

trifle

Lily Vanilli's Festive Trifle

An alternative to Christmas pudding

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)

Tags: Christmas, recipe, food

Share on

or email.

  • Facebook
  • Digg
  • Delicious
Add a comment

Comments

Add a comment

Stylist magazine (@stylistmagazine) on Twitter

Our Most…

Extraordinary scenes as mother saves her son's killer from the noose

Extraordinary scenes as mother saves her son's killer from the noose

A photographer has captured the incredible moment…

More
An artist takes beautiful photographs of the oldest living things in the world

Artist photographs the oldest living things in the world

In an age of disposable fashion and quick news on…

More
Rejection letters sent to famous people

Rejection letters sent to famous people

"I love my rejection slips," wrote…

More
Lucy Mangan:

Lucy Mangan: "Feminism is on the cusp of a revolution"

"It began with a bad week for Laura Bates.…

More

Lucy Mangan: "Would period pain still exist if men got it?"

"My friend’s uterus once gave me a very…

More
Joanna McGarry

Stylist appoints Joanna McGarry as Associate Editor (Beauty)

Shortlist Media is delighted to announce the…

More
The world's most expensive dishes

The world's most expensive dishes

We're all for adventurous food here at Stylist…

More

How to get on to the property ladder

Self-employed? In debt? Low savings? Fear not.…

More
Stylist magazine on Facebook

Your Vote Counts

In celebration of Shakespeare's 450th birthday, which of his most famous lines are your favourite?

In celebration of Shakespeare's 450th birthday, which of his most famous lines are your favourite?