This recipe includes 2 hours chilling time.
We used the Kenwood Chef Sense XL Mixer with 20+ additional optional attachments, but it was one of the five standard attachments, the folding tool which worked a dream whisking the Marscepone and Custard without losing the perfect consistency.
For more baking recipes, go to the Harvey Norman blog.
1 vanilla pod, seeds scraped
2 cups pure (thin) cream
½ cup milk
4 egg yolks, separated
1 1/2 tbs cornflour
1 2/3 cup caster sugar
½ tsp freshly ground nutmeg
½ tsp ground cinnamon
750g mascarpone, at room temperature
1 panettone, crusts removed and torn
Toasted hazelnuts, chopped to serve
1/2 cup caster sugar
½ cup maple syrup
¼ cup dark rum
For the rum syrup, place the sugar and 1 tbs water in a saucepan and bring to a simmer. Remove from the heat then stir through the maple syrup, cool slightly then stir in the rum.
For the eggnog custard, place vanilla pod and seeds, cream and milk in a pan over medium heat. Place 2/3 cups caster sugar, yolks, corn flour, nutmeg and cinnamon in a heatproof bowl and whisk until pale. As soon as
As soon as cream mixture starts to bubble, pour it into the yolk mixture, whisking constantly. Return to pan and place over low heat. Stir for 8 minutes or until thickened and smooth.
Transfer to a bowl, discard vanilla pod and cover surface with plastic wrap. Cool to room temperature then chill for 2 hours. Whisk the mascarpone in a stand mixer fitted with the folding attachment until smooth.
Add chilled custard and beat on low until smooth and combined.
Arrange one-third of the panettone and a third of the berries on the bottom of the 3.5L capacity trifle dish. Drizzle over 1/3 rum syrup. Top with half the eggnog and mascarpone mixture then repeat, finishing with a layer of panettone, berries and remaining 1/3 syrup.
For the meringue, place the egg whites and remaining 1 cup sugar in a heatproof bowl set over a pan of simmering water and whisk for 5 minutes or until the sugar has completely dissolved. Transfer to a stand mixer and whisk on high for 10 minutes or until stiff and glossy.
Spoon meringue over trifle.
Caramelise with a blow torch. Top with hazelnuts and serve.