Tipsy eggnog trifle

Test your skills with this festive treat

SERVES 8-10 To make eggnog custard, combine 600ml pure cream, 600ml milk, 4 whole cloves, 2 cinnamon quills and 1 tsp ground nutmeg in a medium saucepan over medium heat. Bring to simmer. Meanwhile, whisk 12 egg yolks, ¹/³ cup cornflour, 2 tsp vanilla bean paste and ²/³ cup caster sugar together in a large heatproof bowl. Pour about 1 cup hot cream mixture into the egg mixture. Whisk immediately until smooth to temper eggs. Pour mixture back into saucepan. Cook over low heat, stirring constantly, until custard thickens. Strain custard to remove any lumps, cloves and cinnamon quill. Cover custard surface with a sheet of plastic wrap to prevent it forming a skin. Set aside to cool. Refrigerate until thickened. To make trifle, divide 1 x 680g jar pitted morello cherries (drained) into thirds. Set aside. Place 465g fruit cake (cut into cubes) onto a plate. Drizzle with ¼ cup brandy. Place ¹/³ cake into a trifle dish (14-cup capacity). Top with

¹/³ of a 124g packet Biscoff biscuits (coarsely chopped) and ¹/³ cherries. Spoon ¹/³ custard over the top. Repeat with another layer of fruit cake, another ¹/³ biscuits, another ¹/³ cherries and

¹/³ custard. Top with rest of cake and custard. Dollop 300ml whipped thickened cream on top. Decorate with remaining cherries and biscuits.