Donal Skehan's Christmas trifles
Whether you like yours traditional and dowsed in sherry or if you’re looking for a modern twist to impress your Christmas guests, Donal is showing you how to make the perfect trifles. One made just like generations before and the other filled with thick layers of caramel and espresso to bring that la dolce vita to your Christmas table.
Donal Skehan’s Chocolate and Caramel Tiramisu Trifle
Serves: 12
Ingredients
6 large eggs, separated (free range) 175g caster sugar750g mascarpone cheese1 1⁄2 teaspoons vanilla extract200g savoiardi di fonni or ladyfinger biscuits500ml espressoGood splash of Marsala450g dark chocolate, in large thick shavings (best quality)2 x 400g cans caramel or dulce de lecheCocoa powder, to dust100g white chocolate, in large thick shavings
Method
1. In a large mixing bowl, whisk together the egg yolks and sugar until light and frothy. Mix in the mascarpone and vanilla until combined and set aside. In a clean bowl, whisk the egg whites until white and stiff. Add a large spoonful of the beaten egg whites to the egg yolk mixture and mix through. Add the rest of the egg whites and fold through gently.
2. Arrange some of the saviardi di fonni or ladyfinger biscuits in the base of a trifle bowl. Soak them in the espresso and splash with a little Marsala. Carefully spread a layer of the mascarpone mixture and sprinkle over a little of the dark chocolate shavings, then spoon in a few tablespoons of the caramel or dulce de leche.
3. Repeat with the rest of the ingredients ending with a final layer of mascarpone mix. Dust with a little cocoa powder, add a spoonful of caramel, if you’ve any left and decorate with the rest of the dark and the white chocolate shavings. Chill until ready to serve.
4. Depending on the size of your trifle dish, you may need to alter some quantities to ensure that they all fit nicely. If you have any mixture left over, it will make lovely mini trifles too!
Donal Skehan’s Classic Trifle
Serves: 10
Ingredients
270g of strawberry jelly (approx x2 packs)500g of sponge cake, crumbled100ml of SherryBetween 300ml and 500ml of double cream60g of flaked almonds, toasted
For the custard560ml of cream1 vanilla bean, split and seeds scraped75g of caster sugar6 egg yolks1 tbsp cornflour
Method
1. To make the jelly, place both packets into a glass jug or bowl and pour over 300ml of boiling water. Whisk until the jelly dissolves and then pour in 300ml of cold water. Mix again and pour into an 8inch (3.25 litre) trifle dish.
2. Cover with cling film and place in the fridge to set completely while you prepare the rest of the layers.
3. Make the custard by placing the cream and vanilla bean and seeds in a small pot over a medium high heat and bring to a vigorous simmer.
4. While the cream is heating, whisk together the sugar, egg yolks and corn flour in a large bowl.
5. When the cream is hot, slowly pour into the egg mix, whisking continuously until combined.
6. Transfer the mix back into the pot and place over a low heat, stirring every now and then for 6 minutes until the custard is thickened.
7. Remove from the heat and place a sheet of cling film directly on top of the custard to prevent a skin from forming. Set aside and allow to cool completely.
8. Whisk the cream in a large bowl until it just forms peaks, place in the fridge until you are ready to assemble.
9. When the jelly has set, slice the cake into 5cm x 2cm pieces and lay across the surface of the jelly. Add a good splash of sherry across the cake pieces, allowing them to soak it up.
10. Top with the custard and then the whipped cream.
11. You can place the trifle back in the fridge at this stage or serve straight away with a sprinkle of toasted almonds.
12. Depending on the size of your trifle dish, you may need to alter some quantities to ensure that they all fit nicely. If you have any mixture left over, it will make lovely mini trifles too!