- 12 fresh figs
- 1 kg blueberries
- 1 kg raspberries
- 6 kaffir lime leaves & 2 kaffir lime
- 8 leaves of gelatine
- 10 egg yolks
- 3 cups sugar
- 1 vanilla bean
- 1 cup milk
- 2 cups cream
- 3 doz savoiardi biscuits
- 2 cups grand marnier
- 2 star anise (optional)
- 1 cup macadamia nuts
Before you start putting the trifle together, you need to prepare all the separate ingredients. I would suggest starting with the kaffir lime jelly. Bring one cup of water and one cup of sugar to boil. Boil for five minutes, remove from heat and add the kaffir lime leaves and half the grated rind of the kaffir lime. Leave to stand whilst you prepare the gelatine. Soak the gelatine leaves in cold water for about 4 minutes. Strain the kaffir lime syrup. Squeeze the leaves dry and dissolve completely in the kaffir lime syrup. Pour mixture into a porcelain baking dish and refrigerate until set – preferably overnight.
Egg Custard Bring milk cream and vanilla bean to simmering point in a heavy pan. Whisk egg yolks with sugar until light and foamy and whisk in warm milk and cream. Return to pan and cok over medium heat, stirring constantly with a wooden spoon and the mixture thickens and coats the back of the spoon. Strain into a cold bowl and set aside.
Poached Berries Bring two cups of sugar and two cups of water to boil. Boil gently for about eight minutes and then add the raspberries and blueberries and if you like, a couple of star anise. Continue to cook for another four minutes and then set aside to cool.
Figs Slice the figs into quarters and sprinkle with brown sugar. Leave for five minutes for the figs can absorb the sugar and the place on hot grill plate or under the griller, until golden brown. Remove from heat and while still hot, sprinkle generously with Grand Marnier.
Macadamia Nuts Spread macadamia nuts onto an oven tray and toast in a hot oven (200C) for about 10 minutes or until lightly browned. Chop roughly.
Cream Whip with one tablespoon of caster sugar and one teaspoon of vanilla until stiff peaks form.
For the assembly. Dip the Savoiardi lightly into Grand Marnier and then line a glass trifle bowl. Spread with a layer of berries (not too much liquid ) and then a layer of the cooled custard. Repeat the Savoiardi process and then top with a layer of the grilled figs. Spread with another layer of custard and then sprinkle with a layer of macadamia nuts. Continue the process until the ingredients are used and the bowl is about _ full. Spread the top of the trifle with whipped cream in soft peaks. Turn out the kaffir lime jelly and dice into golden cubes about 2cm across. Pile the jelly cubes on top of the cream and sprinkle with the remainder of the macadamia nuts and some grated lime rind.
Buon Appetito!