Glacé cherries Trifle
A showstopper of a pudding for your festive table this year. You can always buy good quality custard and whipped cream, but we recommend going the extra mile to make it extra special!
- 300 g
- x 10
- 300 g
- 1 little glass
Dairy productsPDO Heavy Crème Fraîche200 ml •See the article
- 700 ml
- 3 tbsp
- 100 g
- x 4
Sauces & condimentsTahitian Vanilla1 tsp •See the article
- 500 ml
- 4 tbsp
Start by making the custard: in a pan, bring the milk and double cream to a boil, then remove from the heat.
In a large pan, whisk the eggs, sugar and cornflour until foamy, then very slowly pour the hot milk and continue whisking. Bring back on the lowest heat and stir continuously until you reach the desired consistency (about 10 minutes). Then reserve, cover and refrigerate for a couple of hours.
In a mixing bowl, whisk the double cream with the icing sugar until you have a nice and smooth chantilly consistency.
Then add a layer of custard, then whipped cream, then cherry jam, then repeat with another layer of ladyfingers, custard, and whipped cream. You can vary the order if you prefer.