A slice of chocolate Pannatone roughly 150-200g
100ml of Just A Splash Sherry

450ml double cream
4 large egg yolks
30g caster sugar
1 tbsp of cornflour
1 tsp of vanilla paste

275g strawberries (or a large punnet)
300g blackberries (or a larger punnet)
210g pomegranate seeds (or a large punnet)
225g blueberries (or a large punnet)

300ml double cream
100g dark chocolate
100g roasted and chopped hazelnuts
pinch of salt

400ml double cream
200g icing sugar
2 tsps of vanilla paste

125g redcurrants for decoration (optional)


First make the set custard, this could be made a few hours ahead or the day before. In a saucepan add the double cream and gently heat just below simmer point. While the cream is heating whisk together the egg yolks, caster sugar and cornflour until well combined. Once the cream is heated gently pour into the egg mix whisking all the time so not to scramble the eggs. Keep adding the cream and whisking until all combined.

Transfer the custard back into a clean saucepan and heat gently until the custard starts thickening. You want it to be thicker than normal custard as you want it to set and create a layer in your trifle. Once fairly thick transfer to a bowl and cover with clingfilm and leave to cool and then refrigerate. The mixture will thicken more once cooled.

If you managed to find a circular pannatone and have a circular trifle dish then slice a layer roughly 2 inches thick and squish into the bottom of the dish. If it doesn’t fit just cut pieces and layer the bottom the best you can until all covered. Evenly sprinkle the just a splash sherry all over the pannatone layer.

Once the custard is completely cooled and set in the fridge remove and spread evenly over the pannatone.

Slice the strawberries and blackberries in halve lengthways. Place the strawberries cut side against the glass all the way around. Then fill the middle space behind the strawberries with leftover strawberries and blueberries. Next place the cut side of the blackberries in the gap of the strawberries against the glass and repeat all the way round. Fill the middle with left over blackberries and then spread and even layer of pomegranate seeds on top of it all to create a flat layer.

Put back in the fridge while you make the next layer.

Melt the chocolate in a microwave for about a minute and add to the cream and stir. Once combined whisk until you have smooth thick cream and add the chopped hazelnuts and pinch of salt. Spread onto the next layer and refrigerate again.

For the top layer, sieve the icing sugar into the double cream and add the vanilla paste and whisk until you have soft peaks. Dollop the cream onto the top creating a little mountain. Place redcurrants, extra fruit or grated chocolate on top for decoration.


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