CHRISTMAS TRIFLE DESSERT

Ingredients

1 large plain sponge cake or swiss roll, cut in ½ inch thick slices

¾ cup brandy or rum

1 – 2 large tins fruit cocktail or peaches, drained

For the Custard filling

1 14 oz tin evaporated milk

¾ cups milk

½ cup condensed milk

6 oz sugar

3 eggs

3 oz custard powder

¼ cup evaporated milk

1tbsp vanilla essence

¼ cup dark rum

For the Whipped cream:

2 cups heavy cream

¾ cup sifted icing sugar

½ tsp vanilla essence

Extra cherries for garnish

Kiwi Slices for garnish

Directions

1. Make the custard:
   Bring to a simmer over medium evaporated milk, regular milk and sugar, stirring intermittently to ensure sugar is dissolved, (milk is at a simmer when small bubbles start to form at the edges). Remove from heat.
2. In a separate bowl, dissolve custard powder in evaporated milk. Add eggs and beat until well blended. Add vanilla essence.
3. Add a small amount of the hot milk slowly to the egg mixture stirring while adding. Add a little more until the egg mixture is warm. Add all of the egg mixture back to the milk mixture and return to heat. Continuously stir custard over medium heat until it is thickened. Remove from heat. Cover the top with plastic wrap resting directly on the custard before cooling. Let cool before using.
4. In a large dish, cover the base with a layer of cake slices or swiss roll slices. Using a pastry brush, brush the slices generously with a little brandy.
5. Sprinkle with some of the fruit. Spoon some of the custard filling in an even layer over the fruit layer. Top with another layer of cake. Repeat in that sequence finishing with a cake/swiss roll layer. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
6. When ready to serve, prepare your whipped cream topping. Place the cold heavy cream in a large mixing bowl that has been chilled. Add the vanilla essence. Using the whisk attachment of your stand mixed or hand mixer (which should also be chilled), whisk the cream on medium speed just until it begins to thicken. Add the icing sugar and continue to whisk until doubled in volume being careful not to overbeat the cream. Cover and place in refrigerator until ready for use.
7. Spread an even layer of whipped cream over the top of the trifle. Decorate with the cherries, kiwi fruit and other toppings such as nuts or grated chocolate. Refrigerate until ready to serve.