SERVES 6-8
CUSTARD
6 large free-range egg yolks
125g icing sugar sifted
75g plain flour sifted
650ml full-cream milk
1½ tsp vanilla extract
CAKE LAYER
about 150g panettone sliced 1cm thick
2 tbsp whisky combined with 2 tbsp squeezed orange juice
2 large oranges peeled and segmented or sliced (pith discarded)
200ml double cream
TO FINISH
white chocolate shavings
finely grated orange zest
YOU WILL NEED
a trifle bowl about 20cm across and 8cm deep
- For the custard, whisk the egg yolks and icing sugar together in a medium nonstick pan until smooth, then whisk in the flour a third at a time until you have a thick, creamy paste.
- Bring the milk to the boil in a small pan then, starting a little at a time, gradually whisk it into the egg yolk mixture until combined. Return the pan to a low heat and cook for a few minutes, stirring vigorously with a wooden spoon until it starts to thicken. Don’t let it boil, but the odd bubble will ensure it’s hot enough to thicken properly. Cook for a few minutes longer, again stirring constantly (give it a quick whisk if necessary to disperse any lumps and produce a nice smooth custard). Remove from the heat, stir in the vanilla, strain through a sieve into a large bowl, cover with clingfilm and leave to cool.
- Arrange the sliced panettone over the base of the trifle bowl. Drizzle over the whisky mixture. Scatter over the oranges. Give the custard a stir and smooth over the oranges. Whisk the cream in a large bowl until it forms soft, fluffy peaks. Smooth this on top of the trifle and scatter with the chocolate shavings and orange zest.
- Chill for several hours before loosely covering. It will keep well for a couple of days.