Additional Ingredients

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

How to make Will Torrent's Luxury Trifle

• Click on the text to highlight the different stages as you go along,
  or click the button below to enlarge all text

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.
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.

Reviews