Equipment
Ingredients
Rhubarb Compote
- 600 g rhubarb, trimmed and cut into 3cm batons
- 100 g caster sugar
- 15 g fresh ginger, peeled and finely grated
- 30 g stem ginger in syrup, drained and finely chopped, reserve syrup for topping
- 30 ml water
Sponge Base
- 300 g madeira cake, cut into 3cm cubes
- 60 ml sweet sherry
Vanilla Custard
- 300 ml whole milk
- 200 ml double cream
- 6 egg yolks
- 60 g caster sugar
- 15 g cornflour
- 5 g vanilla bean paste
Topping
- 400 ml double cream, chilled
- 20 g icing sugar, sifted
- 15 ml stem ginger syrup
- 30 g gingernut biscuits, roughly crushed
- 20 g flaked almonds, toasted
Nutrition (per serving)
Method
Place the rhubarb, caster sugar, fresh ginger, and water into a saucepan. Stir gently to combine.
Simmer the rhubarb mixture over medium-low heat for 8 to 10 minutes until the rhubarb is tender but still holds its shape. Remove from the heat, gently stir in the chopped stem ginger, and set aside to cool completely.
Arrange the cubed madeira cake in an even layer at the bottom of the trifle bowl. Drizzle the sweet sherry evenly over the sponge and press down lightly.
For the custard, heat the whole milk, 200ml double cream, and vanilla bean paste in a saucepan over medium heat until steaming, reaching about 80°C/176°F. Do not let it boil.
While the milk heats, whisk the egg yolks, caster sugar, and cornflour in a mixing bowl until pale and smooth.
Slowly pour the hot milk mixture into the egg mixture in a thin, steady stream while whisking continuously to temper the eggs.
Return the tempered mixture to the saucepan. Cook over low heat, stirring constantly with a heatproof spatula in a figure-eight motion until the custard thickens heavily and reaches 82°C/180°F.
Spoon the cooled rhubarb compote and its juices evenly over the sherry-soaked sponge base in the trifle bowl.
Pour the warm custard gently over the rhubarb layer, smoothing the top. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming, and chill in the refrigerator for at least 3 hours.
Once the trifle is chilled and the custard is set, whip the 400ml double cream, icing sugar, and stem ginger syrup in a mixing bowl until soft, pillowy peaks form.
Remove the plastic wrap from the custard. Spoon the whipped cream over the top, creating rustic swirls. Garnish with crushed gingernut biscuits and toasted flaked almonds just before serving.
Chef's Notes
- Using a small amount of cornflour in the custard provides a chemical buffer that significantly reduces the risk of the egg yolks scrambling, making this recipe much more foolproof.
- For the most visually striking layers, ensure each layer touches the glass sides of the trifle bowl completely before adding the next component to the center.
- Forced rhubarb, available in late winter, yields the most vibrant neon-pink color. Outdoor summer rhubarb is greener and slightly more tart, which works just as well flavor-wise but produces a darker compote.
- Do not assemble the whipped cream layer too early; the crushed biscuits will absorb moisture from the cream and lose their crunchy texture if left to sit for over an hour.
Storage
Refrigerator: 2 days — Cover tightly with plastic wrap so the cream does not absorb fridge odors.
