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Warninks Trifle

Warninks Trifle

Warninks advocaat features twice in our delicious and easy to make trifle. The custard is laced with our advocaat and a splash is also folded into the delectable syllabub topping. But if you’re feeding non-drinkers too then it’s easy to adapt this recipe to make it alcohol-free. The raspberries can be swapped for strawberries or fresh peaches when they are in season.

Preparation time: 45 minutes plus setting time
Equipment: 6 x large individual serving glasses

Ingredients for the Advocaat Trifle

For the Custard

6Egg yolks
3tablespoons Caster sugar
2teaspoons Vanilla Bean Paste
5teaspoons Cornflour
500mlWhole milk
100mlWarninks advocaat

For the Base

300gVanilla sponge cake (store-bought is fine)
2tablespoons Raspberry jam
4tablespoons freshly squeezed orange juice
300gFresh raspberries

For the Warninks Syllabub

3Egg whites
100gCaster sugar
300mlDouble cream
75mlWarninks advocaat

Garnish

300g Fresh raspberries
Chocolate flakes

Instructions for the Advocaat Trifle

Make the Custard

  1. Whisk the egg yolks, vanilla bean paste, sugar and cornflour together until well combined.
  2. Meanwhile, heat the milk until scalding but do not let it boil.
  3. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
  4. Pour the custard back into the pan and heat gently, stirring constantly with a wooden spoon, until the custard thickens (it needs to be quite thick).
  5. Pass the custard through a sieve to ensure a smooth finish, stir in the advocaat and then cover the surface with food wrap and allow it to cool completely.

Prepare the base

  1. Slice the sponge cake horizontally, spread the jam over one half, spread it out and then top with the other half of the sponge. Cut the cake into small pieces and divide between the serving glasses.
  2. Sprinkle 2 teaspoons of the orange juice over each bowl.
  3. Divide the raspberries between the bowls.
  4. Let the base stand for 30 minutes before topping with the cooled custard.
  5. Cover loosely and refrigerate for 3-4 hours.

Make the Advocaat Syllabub Topping

  1. Whip the egg whites to stiff peaks then whisk in the sugar, a spoonful at a time, to create a thick and glossy meringue.
  2. In a medium bowl beat the double cream to soft peaks and fold the advocaat into it.
  3. Use a large metal spoon to fold the meringue mixture through the cream.
  4. Pipe or spoon the syllabub over the custard.
  5. Either serve immediately or store in the fridge for up to 24 hours.

To Serve

Scatter flaked or grated milk chocolate over the top of each trifle and press 5-6 raspberries into the syllabub.

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