THE SWEET SPOT

XMAS TRIFLE

1 tsp vanilla bean paste Pinch salt 250ml pure cream 250g brown sugar 1 tbsp unsalted butter 800ml dollop cream (a) 150g icing sugar 1 lemon, zested 4 large fresh passionfruit ½ packet gingernut biscuits 200ml dollop cream (b) Small block Callebaut milk chocolate Icing sugar, for dusting

1Place the vanilla, salt, pure cream and brown sugar in a saucepan and boil for 3 minutes.

2Add in the butter and whisk together to create a butterscotch sauce. Set aside to cool.

3Combine the dollop cream (a) with the icing sugar and lemon zest in a bowl.

4Place one third of the cream/lemon mixture into a 1.5 litre trifle bowl.

5Remove the seeds from the passionfruit and place a layer of the seeds on top of the cream.

6Add a layer of gingernut biscuits followed by a layer of butterscotch sauce. Repeat the process three times until the bowl is full. Reserve some passionfruit seeds for garnishing.

7Place in the fridge for 2-3 hours to set.

8To finish, spoon the dollop cream (b) on top of the trifle.

9Create chocolate shavings using a vegetable peeler.

10Decorate the trifle with chocolate shavings and sprinkle the reserved passionfruit seeds on top. Finally, dust some icing sugar over the trifle.