Billington’s

Will Torrent's Luxury Trifle

Will Torrent's Luxury Trifle

Whip up a treat at your next dinner party and serve a great British trifle with a modern twist. Developed by Will Torrent, award winning patissier, chocolatier and rising celebrity chef, this delicious festive favourite is sure to excite everyone's tastebuds.

Preparation Time 00 minutes
Portions Makes 4 small glasses
Skill Level Easy
Average Rating 0 stars
 

Will Torrent's Luxury Trifle Ingredients

1 Madeira Cake (small)
1 Raspberries (punnet)
1 Blackberries (punnet)
1 Strawberries (punnet)
1 Blueberries (punnet)
2 Gelatine (leaves)
20 ml Port
25 grams Organic Golden Caster Sugar (Billington's) Organic Golden Caster Sugar (Billington's)
1 Frozen Berries (punnet)
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Additional Ingredients

250 grams White Chocolate (Silver Spoon Create) (good quality) White Chocolate (Silver Spoon Create)
500 grams Fresh Custard
2 tsp Vanilla Bean Paste (Nielsen-Massey) Vanilla Bean Paste (Nielsen-Massey)
200 grams Organic Golden Caster Sugar (Billington's) Organic Golden Caster Sugar (Billington's)
50 ml Water
6 Egg Whites Egg Whites
Popping Candy/Chocolate Covered Space Dust
Popping Candy/Chocolate Covered Space Dust
 

This recipe uses

How to make Will Torrent's Luxury Trifle

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  1. Choose four, equal sized glasses for serving, then slice the Madeira cake, using a round cutter to cut discs that fit each glass. Place one piece of cake in the bottom of each glass.
  2. Carefully place a mixture of the fresh fruit (3 – 4 berries) on top of the sponge in each glass, pushing the fruit to the sides so that you can see them through the glass.
  3. Soak the gelatine in a bowl of cold water and set aside. In a saucepan, slowly bring the port, sugar and frozen berries to the boil. Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.
  4. Reheat the syrup gently and add the gelatine, stirring occasionally until combined. Using a spoon, divide syrup equally between each glass, pouring it over the fresh fruit. Refrigerate for 2 – 3 hours to set.
  5. To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water. Gently fold the fresh custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste. Spoon the custard mixture over the set jelly and then place in the fridge to set. While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed. While the egg whites are mixing, heat the water and sugar in a saucepan until it reaches 121ºC (use a thermometer). Carefully add the sugar syrup to the egg whites, in a steady stream, while continuing to beat. Continue to whisk until the bowl cools, you should be left with a tight, very glossy meringue. method tip
  6. Take the desserts out of the fridge and sprinkle with the chocolate covered space dust
  7. Place the meringue into a piping bag with a plain nozzle. Pipe bulbs of the glossy meringue on top of the custard/space dust.
  8. Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
  9. Decorate with some of the remaining fresh fruit and enjoy.
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