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Eggnog trifles with berry compote

Name: Eggnog trifles with berry compote
Yield: Serves 6
Cuisine: British recipes
Ingredients: 350g mixed berries, such as raspberries, blueberries and cranberries (or use frozen fruits; of the forest berries, thawed and drained), plus extra to decorate; 3 tbsp icing sugar, plus extra to serve; 3 tbsp Grand Marnier or any brandy; 12 soft amaretti biscuits; 6 tbsp berry compote (we like; Bonne Maman Berries and Cherries); 250g mascarpone; 50g caster sugar; For the eggnog custard; 300ml full-fat milk; 2 large egg yolks; 2 tbsp cornflour; 2 tbsp caster sugar; 3 tbsp advocaat liqueur; ¼ tsp vanilla extract

Published: 30 Nov 07
Updated: 18 Mar 24

These eggnog trifles come served with mixed berry compote, perfect for a festive dinner party.

Easy
December 2007

Test kitchen approved

Serves 6
Takes 25 minutes to make, plus macerating and chilling

These eggnog trifles come served with mixed berry compote, perfect for a festive dinner party.

Nutrition: per serving

Calories: 574kcals
Fat: 28.7g (13.9g saturated)
Protein: 8.8g
Carbohydrates: 41.6g (39.4g sugar)
Salt: 0.1g

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Ingredients

350g mixed berries, such as raspberries, blueberries and cranberries (or use frozen fruits
of the forest berries, thawed and drained), plus extra to decorate
3 tbsp icing sugar, plus extra to serve
3 tbsp Grand Marnier or any brandy
12 soft amaretti biscuits
6 tbsp berry compote (we like
Bonne Maman Berries and Cherries)
250g mascarpone
50g caster sugar

For the eggnog custard

300ml full-fat milk
2 large egg yolks
2 tbsp cornflour
2 tbsp caster sugar
3 tbsp advocaat liqueur
¼ tsp vanilla extract

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Method

Stir the berries, icing sugar and Grand Marnier or brandy together in a bowl. Macerate for 20 minutes.
Divide the amaretti biscuits between 6 glasses. Top each with 1 tablespoon of compote, then spoon in half the mixed berries.
In a bowl, mix the mascarpone and sugar together. Spoon this over the fruit, then chill for 30 minutes.

Meanwhile, make the eggnog custard. Put the milk in a pan and heat but do not boil. Put the egg yolks, cornflour and sugar in a bowl and beat together well. Pour the milk over the egg mixture and whisk until well combined. Return to the pan.
Stir over a low heat until the mixture thickens, but do not boil. Pour into a bowl and stir in the advocaat and vanilla. Put a piece of baking paper on the surface to prevent a skin forming. Cool.
Spoon the custard over the mascarpone and top with the remaining berries. Dust with icing sugar to serve.