Meringue, madeleine and winter berry trifle

Impress guests this season with our winter berry trifle trifle: layers of jam-filled madeleines, boozy custard and spiced-fruit compote, topped-off with a generous mound of Eton mess.

Meringue, madeleine and winter berry trifle

Ingredients
  1. 175g madeleines (such as Bonne Maman)
  2. 75g berries and cherries conserve (such as Bonne Maman)
  3. 200ml double cream
  4. pinch ground mixed spice
  5. 4 or 5 meringue nests, roughly chopped
  6. 1 tbsp roasted chopped hazelnuts

WINTER BERRY COMPOTE
  1. 450g frozen black forest fruits
  2. 1 tbsp golden caster sugar
  3. ½ tsp ground cinnamon
  4. 1 tbsp cornflour, dissolved in 2 tbsp cold water

ADVOCAAT CUSTARD
  1. 35g custard powder
  2. 250ml whole milk
  3. 397g can condensed milk
  4. 150ml advocaat*

Method
  • To make the compote, gently heat the fruit, sugar, cinnamon and 50ml water in a pan, stirring occasionally, for 5 minutes until the fruits have defrosted, released their juices and softened but still hold their shape. Add the dissolved cornflour and continue to cook for 1 minute, stirring constantly. It will be quite thick and jammy. Remove from the heat and leave to cool completely.
  • Meanwhile, make the custard. Put the custard powder in a large jug. Stir in a little milk to make a paste, then put the remaining milk and condensed milk into a non-stick saucepan. Bring almost to the boil, stirring. Remove from the heat and gradually pour into the custard paste, stirring until combined. Return to the pan and gently heat, stirring constantly, until quite thick. Remove from the heat, stir in 100ml advocaat, then cover the top of the custard with cling film to prevent a skin from forming. Allow to cool.
  • While everything is cooling, halve the madeleines lengthways and sandwich back together with a little of the conserve. Cut each sandwiched madeleine in half widthways. Arrange the halves in a small trifle bowl (about 1.2 litre) to cover the base, then drizzle with the remaining 50ml advocaat.