Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 27 Meringue, madeleine & forest fruit trifle Perhaps the secret to this recipe’s success is its impressive appearance but comparatively easy method – ready-made cakes and meringues make it a cinch, in fact. Omit the advocaat if serving this to children (but definitely keep it in if your guests are fond of a Christmassy tipple) Serves 6-8 Prepare 25 minutes + cooling and chilling Cook 15 minutes 175g Bonne Maman Madeleines 75g Bonne Maman Berries And Cherries Conserve 200ml double cream Pinch ground mixed spice 4 meringue nests, roughly chopped, plus extra to decorate (optional) 1 tbsp roasted chopped hazelnuts Cherries and blackberries, to serve (optional) For the berry compote 450g frozen black forest fruits 1 tbsp golden caster sugar ½ tsp ground cinnamon 1 tbsp cornåour, dissolved in 2 tbsp cold water For the advocaat custard 35g custard powder 250ml whole milk 397g can condensed milk 150ml advocaat 1 To make the compote, gently heat the fruits, sugar, cinnamon and 50ml water in a pan, stirring occasionally, for 5 minutes – until the fruits have defrosted, released their juices and softened but still hold their shape. Add the dissolved cornåour and continue to cook for 1 minute, stirring constantly. It will be quite thick and jammy. Remove from the heat and leave to cool completely. 2 Meanwhile, make the custard. Put the custard powder in a large jug. Stir in a little milk to make a paste, then put the remaining milk and condensed milk into a nonstick saucepan. Bring almost to the boil, stirring. Remove from the heat and gradually pour into the custard paste, stirring until combined. Return to the pan and gently heat, stirring constantly, until quite thick. Remove from the heat, stir in 100ml advocaat, then cover the top of the custard with baking parchment to prevent a skin from forming. Cool. 3 While everything is cooling, halve the madeleines lengthways and sandwich back together with a little of the conserve. Cut each sandwiched madeleine in ½ widthways. Arrange the halves in a small triåe bowl (about 1.2L) to cover the base. Drizzle with the remaining 50ml advocaat. 4 When the custard is almost cold, spoon it over the madeleines and level with the back of a spoon. Top with the compote, level again, cover and chill for 3-4 hours or until ready to serve. 5 No more than 2 hours before serving, whisk the cream and mixed spice in a bowl to soft peaks, then fold in the chopped meringue. Spoon over the triåe, then top with the hazelnuts and the cherries, blackberries and extra meringue nests, if liked. Cook’s tip This will keep, covered, for 2 days in the fridge, without the cream layer. Add the cream and toppings up to 2 hours before serving. V Per serving (for 6) 3221kJ/ 769kcals/35g fat/20g saturated fat/ 95g carbs/82g sugars/3.5g äbre/ 12g protein/0.6g salt