Eggnog Trifle

• caster sugar↗375g g
• large eggs↗3

  separated

• cornstarch3 tbsp tbsp
• heavy cream800ml ml
• full-fat milk↗250ml ml
• brandy↗165ml ml

  Marsala or sherry (or blend)

• vanilla pod↗1
• profiteroles35-40 cream-filled

  (without chocolate) — store‑bought are fine or you can make your own (see suitable for)

• large orange↗1

  with zest, plus 1 tbsp juice

• amaretti crisp biscuits50g g
• medium clementines↗4

  peeled and sliced thickly

Step-by-step instructions

1. 1

   For the custard, whisk 150 g sugar, egg yolks and cornstarch in a bowl until pale and smooth. Add 300 ml cream, milk and 65 ml alcohol to a saucepan. Split the vanilla pod, scrape the seeds and add them to the cream together with the pod. Heat until steaming, not boiling, then pour the hot liquid onto the yolks while whisking. Strain the mixture through a sieve into a clean saucepan and discard the vanilla pod. Return to low‑medium heat and whisk for about 10 minutes until very thick. If lumps form, simply whisk them out. Transfer the custard to a jug and cover with plastic wrap directly on the surface. Cool for 1½ hours.

2. 2

   Place half of the profiteroles on the bottom of a 2‑liter trifle dish. Drizzle 2 tbsp of the remaining alcohol over the profiteroles together with orange juice, then sprinkle with crushed amaretti biscuits. Pour custard over the profiterole base. Arrange the remaining profiteroles on top of the cream, first around the edges then filling the centre. Arrange clementine segments around the rim of the bowl, tucking them between the profiteroles.

3. 3

   Whisk the remaining alcohol, 500 ml cream, 50 g sugar and orange zest to soft peaks. Spread the mixture over the profiteroles up to the edge of the bowl, then return to the fridge until ready to serve. It can be prepared a day ahead.

4. 4

   For the meringue, place egg whites, the remaining 175 g sugar, 1 tbsp water and a pinch of salt in a heat‑proof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Whisk until thick, leaving a noticeable mixer track – about 4 minutes. Remove the bowl from the heat and continue whisking for another 3 minutes until the mixture cools slightly and becomes very stiff.

5. 5

   Spoon the meringue onto the trifle, creating peaks and hollows with the back of a spoon. Using a kitchen torch, caramelise the meringue if you have one (but keep it away from the bowl if it’s made of fragile glass!). Best served immediately, but it can be kept in the fridge for up to one day.