Kevin's Christmas Trifle

Method

First, prepare the berry compote:
1. Place the gelatine leaves in cold water to bloom (soften) for 6 – 8 minutes.
2. In the meantime, place the berries into a saucepan and add 50g caster sugar, sherry, orange juice and some zest, and water.
3. Bring the fruit to the boil then reduce the heat and simmer for 2 – 3 minutes.
4. Remove the saucepan from the heat and add the gelatine. Stir gently to combine the gelatine and set aside to cool.

Meanwhile, make the custard:
1. Split the vanilla pod lengthways.
2. Scrape the seeds and the pod into the milk and cream in a large saucepan and bring to the boil.
3. In a separate bowl, whisk together the egg yolks, sugar and corn flour until light and creamy.
4. Quickly pour the boiling milk mixture onto the eggs and combine well. Return the mixture to the saucepan and, stirring continuously, cook for about 2 minutes on a gentle heat or until the mixture coat the back of a wooden spoon.
5. Do not allow the mixture to boil at this time.
6. Remove from the heat and leave to cool.

Prepare to build the trifle:
1. Sliced the Swiss roll and place each slice on the sides and base of a serving glass bowl.
2. Keep aside and any excess for the centre part of the trifle.
3. Next, pour some of the fruit mixture over the sponge.
4. Then, Pour the custard over the fruit and sponge mixture and add a layer of the leftover Swiss roll if any with more fruits.
5. Then top with the leftover custard.
6. Cover with a disc of parchment paper or cling film to prevent the formation of a crust.
7. Allow to settle for a couple of hours or overnight in the fridge.
8. Once ready to serve, pipe over some whipped cream on the top and top with the mini meringues, sprinkle with some flaked and toasted almonds and some fresh berries.
9. Enjoy within a day.