Trifle is a beloved British dessert: layers of cake, custard, fruit, and whipped cream all in one showstopping bowl – and this version gives it a festive twist with clementines, cardamom, amaretto, and pistachio. If you’ve never tried a trifle before, this is the perfect place to start: it’s easier to make than it looks, and it makes for a showstopping addition to your Christmas table.
Begin by making your custard. In a large bowl, whisk together the egg yolks with the superfine sugar until pale and thickened. Then add the cornstarch and mix again. In a saucepan, heat the 1⅞ cups whole milk, 1 cup + 1 tbsp heavy cream, 6 cardamom pods, lightly crushed, and the vanilla bean paste gently until it just begins to steam, and small bubbles form around the edge of the pan (do not let it boil). Then remove from heat and pour gradually into the egg mixture through a sieve to catch the cardamom pods, whisking as you go until all the milk and cream is added and you have a smooth mixture. Clean out the saucepan and pour the custard back in. Place it onto the heat once more and gently heat over a low flame, stirring continuously with a wooden spoon or spatula until the custard has thickened.
Remove the custard from the heat and pour into a bowl. Use plastic wrap to cover the surface of the custard – this will stop it from creating a skin – and place inside refrigerator to cool.
You will need a large trifle bowl to assemble your dessert. Start with the clementines: peel them and cut into rounds roughly ⅓ inch thick. Place the slices of clementine around the bottom of the trifle bowl so they stand up against the sides. Next, take the slices of pound cake and place into the bottom of the dish (these can be used to help stand the clementine slices up) and keep layering up until you have used all the cake.
Next you want to drizzle the pound cake layer with the 3 tbsp amaretto. The next layer is the custard. Remove the cooled custard from the refrigerator and pour this over the cake layer.
Finally, add the 2½ cups of heavy cream to a large bowl and add the powdered sugar and a pinch of Maldon salt, then either using a whisk or an electric whisk, whip the cream until it starts to form soft peaks. Add the ¼ cup amaretto and whisk again – ensuring not to over-whisk – you want medium peaks that aren’t too stiff.
Spoon the cream over the custard layer and use the back of your spoon to create soft peaks on top. Decorate the top of the trifle with crushed amaretti cookies, chopped pistachios, cape gooseberries, and gold leaf, if desired. Serve.
