Friday, 8 October 2010

Winter Trifle

I’m reposting this so that Shona can find it easily if she needs it for Come Dine With Me.

This is a very flexible recipe and all measurements are approx. It feeds six people very nicely and whilst it can be accompanied by cream, this isn't essential. It's also a great recipe to take to other people's houses as you can take the ingredients along, assemble quickly and cook it on site. This works best if the pouring liquid is whisked and then transported and the chocolate pre-chopped.
It should be cooked in a large baking dish at 160 Celsius for 30mins.

  • 450g brioche (often sold in 400g sizes and you can use just 400g)
  • 400-500g raspberries (fresh or frozen - just add 5 minscooking time if using frozen)
  • 100g white chocolate (I buy the 200g bar, eat some and then add a bit extra to the dish but you could also use white chocolate buttons or white choc chips)
  • 400-500ml creme fraiche (can be half fat)
  • 100-200g caster sugar
  • 5ml vanilla extract (optional)
  • 1 egg
  • Dusting of icing sugar
Tear the brioche into rough two inch squares.
Chop the chocolate into pieces roughly the size of your little fingernail.
Put half of the brioche into the dish.
Spread half the raspberries over the brioche, together with half the chocolate.
Repeat this process with another layer of brioche, raspberries and chocolate.
Whisk together the creme fraiche, sugar, vanilla extract and egg.
Pour over the top of the brioche layers.
Bake for 30 mins or so and if desired, sprinkle with icing sugar before allowing to cool slightly for 20 mins or so.


Nidhi said...

Ann, I tried it and it came out great !! Thanks

Ann Cardus said...

I think it's a recipe that it's impossible to get wrong. Glad it worked. :)