Blood Orange and Rhubarb Trifles

Ingredients - makes 6

Rhubarb Compote

300g rhubarb

300ml water mixed with 200ml blood orange juice

200g caster sugar

Vanilla Custard

4 large egg yolks

30g caster sugar

1 tsp vanilla bean paste

15g-20g cornflour

400ml whole milk

Chantilly Cream

300ml double cream

2 tbsp caster sugar

1 tsp vanilla bean paste

Other Ingredients

12 savoiardi biscuits

100ml sherry

6 amaretti biscuits

Method 

To make these delicious trifles, first set a saucepan over a medium heat and cook the rhubarb with the sugar and water mixture. Cook until the rhubarb is tender but still holding its shape. Leave to cool completely.

Now make the custard. In a large bowl whisk the egg yolks with the caster sugar and cornflour until pale. Set aside. In a saucepan pour in the milk and vanilla bean paste and bring to just before a boil.

Remove from the heat and cool for 1 minute. Gradually whisk the vanilla milk into the egg yolks, then pour back into the saucepan over a low heat and whisk continuously for 10 minutes or until thick. Place in a bowl and leave to cool completely. In another bowl, whisk the cream, sugar and vanilla bean paste together until you have reached a medium thickness. Set aside. Now time to build the trifles.

As you build each trifle, cut the savoiardi biscuits to fit whichever glasses you are using. I used 2 biscuits per trifle. Place the biscuits at the bottom of each glass and divide the sherry between them. Pour the sherry over and allow the biscuits 1 minute to soak up the sherry before you top the biscuits with the rhubarb compote. After you have topped the biscuits with the rhubarb compote, top with the custard and then the cream. Place in the fridge for 1 hour to allow everything to set a little. Before serving, sprinkle over an amaretti biscuit or biscuit of your choice, then serve for a delicious seasonal trifle.