Chocolate Chip Brioche Trifle

DIRECTIONS

STEP 1

Make the custard: place the milk, vanilla essence, and butter in a saucepan.

Cook on medium heat, stirring gently, until it just reaches a simmer. Don’t allow it to boil. Remove from the heat and set aside.

Beat the eggs, sugar, and cornflour together in a bowl until the sugar dissolves. Pour the hot milk over the egg mixture, whisking constantly, then pour it back into the saucepan and set back on the stove. Cook over a medium low heat, stirring constantly, until the custard thickens enough to coat a spoon. This will take 5 to 10 minutes.

Transfer the custard to a large bowl, cover, and set aside to cool.

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STEP 2

Cut the Chocolate Chip Tear and Share Brioche into thick slices and spread each slice with jam. Cut the slices into 3 cm cubes.

Combine the cream with the icing sugar and vanilla essence and whip to soft peaks. Fold half of the whipped cream into the cooled custard and set the rest of the whipped cream aside.

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STEP 3

Place half of the brioche cubes, jam side up, in the base of a large glass bowl or trifle dish. Sprinkle with half the sherry (if using).

Spoon half of the custard cream mixture over the brioche, then scatter about half of the prepared fruit over it.

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STEP 4

Place the remaining brioche cubes over the top of the fruit, sprinkle with the rest of the sherry and cover with the rest of the custard cream mixture.

Set aside some of the fruit to use as decoration, then scatter the rest over the custard. Pile the reserved whipped cream on top and decorate with the remaining fruit.

Refrigerate for up to 24 hours before serving.

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Enjoy your meal !