I love a good old traditional trifle, not just at this time of year, but I could honestly have it all year round. I learned how to make trifle from my mum, and often think back to those afternoons spent with her in the kitchen, when I was a child, making this family favorite dessert with her. I think apart from the great flavors, part of my love for it is the sense of nostalgia and memories of my mum, that it brings.
Now, while nothing will ever beat or replace my mums trifle, to me, I have tweaked this traditional pudding recipe and given it a bit of a makeover for this season:)
My Tootie Frootie trifle has layers of Meringue, silky burnt vanilla custard, a taste of summer with ripples of my berry jelly running through it and fluffy vanilla clouds in between in the form of chantilly cream all topped of with chocolate snow. If that is not enough to convert you into a trifle lover, I don’t know what will. All the undertones and flavors of the traditional trifle…just updated slightly😉
The first step /ingredient for this recipe might surprise some of you…well the source of the ingredient rather, might surprise you, however I am all for shortcuts. If you can get the same results (or close enough), especially during times like these, where you may have a ton of things to do in a short space of time, good shortcuts in the kitchen can be a lifesaver and can be the difference between a good party and a mediocre one (& I don’t do mediocre😉).
With that in mind, I suggest getting a really good store bought pavlova (you need 2 for this as it is double tiered). Nothing stops you, of course from making the pavlova from scratch, Iv done that many times and it’s great as well, however, this is such a great time saver at this time of year and yields just as good results. 🤗😁
Whip 500ml cream and chill in refrigerator till needed.
For the burnt custard you will need:
2 vanilla pods
3 egg yolks
1 tub marscapone cream
Dry roast vanilla pods in a pan over high heat until fragrant. Remove from pan and cool. While that’s cooling, place milk and cream in a saucepan, slice vanilla pods down lengthways and scrape out all the vanilla seeds. Add seeds as well as the pods to the milk/cream mixture. Bring to the boil, over medium heat.
While cream/milk mixture is coming to the boil, in a bowl, whisk together the egg yolks, sugar and cornflour. Add about 1/4C or so of the heated milk/cream mixture to the egg yolk mixture. Whisk to incorporate. Add egg yolk mixture to the milk/cream mixture on the stove and heat through, whisking continuously, over medium heat, till smooth and thick.
Remove from heat. Discard vanilla pods. Cover with cling wrap/plastic wrap (with plastic wrap touching top of the custard), and leave to cool. Once cool, chill in refrigerator till cold.
Once custard has been chilled, remove from refrigerator. Whisk the tub of marscapone to soften and smooth out slightly and add to custard. Whisk together till marscapone cream is well mixed in. Chill custard till thick.
1 1/2C berries (mix of blueberries, raspberries etc, or you could simply use one type of your favorite berry)
1/2C vanilla sugar (or if you do not have vanilla sugar on hand, use brown sugar and add about 1tsp of vanilla extract)
2tsp orange juice
Bring all these ingredients, together with 1/2C of water, to the boil on the stove. Stir occasionally. Once boiling, reduce heat and simmer on medium till mixture is thick and “jammy”.
Remove from heat and cool.
Now is the second best part of this dessert- assembly. Let’s quickly out this all together.
Take one of the pavlovas, spear with that rich, creamy custard. Next lather with pillows of whipped cream. Pour the berry compote over the cream. Place the 2 pavlova on top. Press down ever so gently merely to allow the fillings to peep out slightly at the ends. This will give a great finish to the trifle with all those vibrant colors. Add the next layer of fillings on top of the second pavlova, just as you did with the first. Finish off with white and dark choc shavings and mint leaves to give that extra burst of Christmas spirit 😉 Finish off with a dusting of light icing sugar, time to make it snow ☃
And there you have it, my Tootie Frootie Pav Trifle, in all its glory. I love this recipe and might I say..I think mum would approve too❤️
🍭 While you could use a store bought, or packet variety custard here, I would recommend doing the extra step of making this version, as it really does have subtle nuances in flavor that make all the difference here.
🍭🍭 For the compote “jelly”, you could absolutely skip making this, and get a really good version from the store.