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Your Ultimate Christmas Trifle
Head Chef at Pierneef à La Motte, Michelle Theron, Shares Her Christmas Trifle Recipe
1. LAYER ONE: BISCUIT LAYERS (makes 6 layers of 22cm each)
- 190g castor sugar
- 165g demerara sugar
- 280g butter
- 5 egg yolks (only)
- 5ml vanilla essence
Add to the creamed mixture gradually:
- 300g cake flour
- 85g cocoa powder
- 15ml ground cinnamon
- 5ml ground nutmeg
- 5ml salt
Mix dry ingredients and add to wet mixture in a mixer. Mix until just combined.
Add 200g white chocolate chips in and mix (in a mixer) until just combined. Divide into six equal pieces.
Press each individual sixth into a round, buttered baking tin (22cm).
Bake each layer at 180 ̊ for 15 - 20 mintes until golden brown.
2. LAYER TWO: CUSTARD LAYERS (makes 5 layers of 150g custard each)
- 535ml milk
- 80g vanilla sugar
- 50g white sugar
- 50g cornflour
- 7 egg yolks (only)
- 50g butter
- 300ml whipped cream
Bring milk and vanilla sugar to the boil.
Mix sugar, cornflour and yolks together.
Add the hot milk mixture to the yolk mixture one third at a time, mixing by hand to combine fully.
Return the mixture to the heat and bring to a simmer while stirring continuously. Allow to boil for one minute and remove from heat.
Place in a mixer and beat at a slow speed with the paddle attachment until cool.
Then start adding butter (at room temperature) in small pieces until fully incorporated.
Place in the fridge for approximately two hours until completely cooled.
When ready to use, fold in the whipped cream.
3. LAYER THREE: CHERRY JELLY (makes 3 layers of 22cm each – 400g per layer)
1200g cherry puree
15 gelatine leaves
Bloom* the gelatine leaves and squeeze out excess water.
Add a third of the liquid to the gelatine leaves and heat on low until the gelatin melts.
Return this mixture to the other two thirds of the liquid and mix to combine.
Set in three separate cake tins of 22cm each.
Once set, freeze before unmolding.
*Blooming is done by placing the gelatine leaves into ice water one by one until they take on a jelly-like texture. Remove them from the water once this process occurs and wring out any excess moisture by hand.
4. LAYER FOUR: MACERATED CHERRIES
500g cherries (pitted and halved)
250g sweet wine or sherry (we recommend La Motte Straw Wine)
Combine the ingredients and bring to the boil. Allow to soak overnight and strain before use.
Layer four to go with macerated cherries: store bought preserved figs and candied citrus peel (included in the trifle layers).
5. LAYER FIVE: WHIPPED CREAM
1 vanilla pod
Sugar to taste
Whip the cream, vanilla pod and sugar together until stiff.
6. FINAL: ASSEMBLING THE TRIFLE:
1. Biscuit layer (once completely cooled)
2. 180g custard filling (sprinkled with macerated cherries, preserved green figs and candied citrus peel)
3. 200 g whipped cream
4. Biscuit layer (once completely cooled)
5. 180 g custard filling
6. Jelly layer
7. Biscuit layer (once completely cooled)
8. 180g custard filling (sprinkled with macerated cherries, preserved green figs and candied citrus peel)
9. 200g whipped cream
10. Biscuit layer (once completely cooled)
11. 180g custard filling
12. Jelly layer
13. Biscuit layer (once completely cooled)
14. 180g custard filling (sprinkled with macerated cherries, preserved green figs and candied citrus peel)
15. 200g whipped cream
16. Biscuit layer (once completely cooled)
17. Jelly layer
18. Decorate with preserved green figs, macerated cherries, candied mixed peel, fresh cherries and remaining custard filling.
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