Apple Raspberry Whisky Trifle

• Bremley apples1,5 кг кг

  peeled, core removed and coarsely sliced

• fine sugar75 г г
• raspberries↗400 г свіжих або заморожених г
• orange juice↗50 мл мл
• fine sugar1 ст. л. ст. л.
• whisky↗3 ст. л. ст. л.
• sponge cake250 г г

  or sponge layers for trifle

• raspberry jam↗75 г г
• whole milk↗300 мл мл
• heavy cream200 мл мл
• vanilla pod↗1

  split, seeds scraped

• egg yolks↗6
• fine sugar50 г г
• cornstarch1,5 ст. л. ст. л.
• heavy cream300 мл мл
• дрібний цукор50 г
• апельсин↗½

  з цедрою

• віскі↗1,5 ст. л.

Step-by-step instructions

1. 1

   Place the apples in a saucepan, add 55 ml water and sugar. Cover and simmer over low heat for 15 min, stirring occasionally, until soft, broken down and not sticking to the bottom. Remove from heat and let cool. Taste to check the balance of sweetness and acidity.

2. 2

   In a saucepan bring milk, heavy cream, the split vanilla pod and its seeds to a boil. Remove from heat. In a large bowl whisk egg yolks, 50 g fine sugar and cornstarch.

3. 3

   Strain the hot milk mixture into a jug, discard the vanilla pod. Gradually pour it into the egg mixture, whisking constantly until the ingredients combine. Return the mixture to the saucepan, place over medium‑low heat and cook for 2‑3 min, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon. Transfer to a jug, cover and let cool.

4. 4

   In a small bowl combine orange juice, 1 tbsp fine sugar and 3 tbsp whisky, stir until the sugar dissolves. Slice the sponge cake into thin slices, spread each lightly with raspberry jam. In a glass trifle dish or large bowl layer: first the jam‑dipped slices, drizzle them with the orange‑whisky mixture so all layers become evenly moist.

5. 5

   Sprinkle the top with raspberries, then add the cooked apples, and finally the chilled custard. Cover and refrigerate for at least a few hours, preferably overnight.

6. 6

   For the whipped topping, beat the heavy cream with an electric mixer until stiff peaks form. Add 50 g fine sugar, zest of half an orange and 1.5 tbsp whisky, beat until smooth and thick. Spoon the whipped cream onto the trifle before serving.