Alastair Hendy's Persian Trifle

Name: Alastair Hendy's Persian Trifle
Yield: 4
Cuisine: Turkish
Ingredients: Juice and zest of 1 small orange; Juice and zest of 1 small lemon; 2 tbsp icing sugar; 2 tbsp Cointreau (optional); 250g bought madeira cake sliced; 25g unsalted pistachios sliced or chopped; 1 x 500g tub ready-made vanilla custard; 300ml double cream; 250g greek yoghurt; Handful pomegranate seeds to serve

Over a year ago 5,826 views

Serves: 4

Turkish Dessert

Ingredients

Juice and zest of 1 small orange
Juice and zest of 1 small lemon
2 tbsp icing sugar
2 tbsp Cointreau (optional)
250g bought madeira cake sliced
25g unsalted pistachios sliced or chopped
1 x 500g tub ready-made vanilla custard
300ml double cream
250g greek yoghurt
Handful pomegranate seeds to serve

Accompaniment

Method

1
Have ready a trifle bowl about 20cm across and 8cm deep (or a suitable rectangular dish). Mix the citrus zest and juice with the sugar and Cointreau, if using, and stir until fully dissolved. Leave to infuse for about an hour.

Line the base of the bowl or dish with sliced madeira cake, sprinkle with half the pistachios, and pour over the syrup mixture. Pour over the custard and level.

Whip the cream until it forms soft peaks, fold in the yoghurt, and then spread over the custard layer. Chill overnight, or for at least 4 hours. Serve sprinkled with pomegranate seeds and the remaining pistachios.

Chef's Tips

To make luscious ripples of cream on top of the trifle, scoop the cream mixture straight from the mixing bowl so that it falls in one continuous cascade, and leave just as it is.