Mixed Fruit - Brandy Trifle
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Mixed Fruit - Brandy Trifle

Its a little twist to the classic English Trifle with pound cake, fresh seasonal fruits, brandy and custard made from scratch. Hope you will enjoy it.

Sunanda Sharma

Ingredients

6-serving
  1. 275 Millilitres Heavy Cream
  2. 30 Grams Castor Sugar
  3. 3 Egg Yolks
  4. 1 Teaspoon Cornflour
  5. 1 Teaspoon Vanilla Extract
  6. 1 apple Green (peeled and cut into small pieces)
  7. 2 mangoes fresh (cut into small pieces)
  8. 2 Kiwi Fruit
  9. 100 Millilitres Brandy (or any other liqueur)
  10. 30 Grams Sugar
  11. 50 Grams walnuts Toasted

Method

60 mins
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    Make one 'Elvis Presley's Favourite Pound Cake' (recipe http://www.cucumbertown.com/recipes/55298/elvis-presleys-favourite-pound-cake-with-a-twist) or any other basic butter cake of your choice.

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    For the custard:

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    Beat together the egg yolks and sugar until light and fluffy. Add the corn flour and mix well. Keep aside.

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    Heat the cream in a small saucepan. Pour the hot cream slowly in the egg-sugar mixture, beating constantly the whole time.

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    When the cream is completely mixed, take the mixture back to the heat and cook on a low heat, stirring constantly until thick. Take the custard off from the heat and cover with a cling foil and let it cool.

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    Put the cut apples in the brandy for 1-2 hours, till apple absorb some of the flavor from the brandy.

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    Take the cut apples out from the syrup. Take the remaining brandy and add the sugar and heat it (on low flame) for 30 secs in a small saucepan (until sugar dissolves). Keep it aside to cool.

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    For the assembly:

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    Take a glass bowl. Cut your pound cake into small pieces. Brush a little of the brandy syrup on each piece. Assemble in the lowest layer of your glass dish.

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    Add the cut fruits over the cake. Pour the custard generously over the fruits and then repeat layering in the same fashion (cake, fruits, custard)

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    Top with fresh fruits and toasted walnuts.

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    Cover with a cling foil and keep it in the fridge to chill for atleast 8 hours. Serve chilled.

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