Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
1 hr plus chilling
Not Too Tricky
serves 15
About the recipe
Cubes of Madeira cake soaked in Grand Marnier and topped with raspberries, white chocolate and silky homemade custard. This boozy pud deserves to take centre-stage on your Christmas dessert trolley.
Recipe From
Ingredients
250g raspberries, plus extra for decorating
300g Madeira cake
2 oranges
4 tablespoons Grand Marnier
50g quality white chocolate
600ml double cream
Custard
700ml semi-skimmed milk
150g quality white chocolate, plus extra 75g for curling
8 large free-range egg yolks
50g golden caster sugar
4 tablespoons cornflour
Top Tip
Make chocolate curls by positioning the bar of chocolate in front of you (smooth-side up), then take a large sharp knife and carefully run it along the surface of the bar from top to bottom, applying a little pressure. Voila!
Method
- Begin by making the custard. Place a pan on a medium-low heat, pour in the milk and bring to a simmer. Break the white chocolate into small pieces and set aside.
- In a large mixing bowl, whisk the egg yolks, sugar and cornflour until smooth.
- Gradually pour the milk into the egg mixture, whisking constantly, then pour the mixture back into the pan and cook on a low heat for 25 minutes, or until thickened, stirring constantly. Remove from the heat, stir in the broken pieces of white chocolate and leave to cool.
- Set aside a handful of raspberries to decorate, then place half of the remaining fruit into the base of a trifle bowl. Cut the Madeira cake into 1 inch slices, then cube it and scatter over the raspberries. Squeeze over the juice of both oranges, along with the Grand Marnier. Grate over the 50g of chocolate, top with the other half of raspberries, then spoon on the cooled custard.
- Whip the cream to soft peaks, then spoon it on top of the custard and smooth it out. Place the trifle in the fridge overnight, or until firmed up.
- Just before serving, curl the extra chocolate (see tip) and scatter it on top of the trifle, along with the reserved raspberries. Delicious!
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