Cypriot Style Charlotta Trifle

Charlotta

Cypriot Style Trifle

This is a dessert which my mum always used to make if we were having guests for dinner. It is basically a trifle in style flavoured with rosewater,brandy and using preserved fruits in a heavy syrup which are traditionally made in Cyprus using fruits like Bergamot, almonds, baby aubergine, fresh walnuts. The syrups are also flavoured with cinnamon and cloves in some cases and this gives a very distinctive taste to this dessert. The preserved fruits are available to buy from good Greek delicatessens.

Ingredients

1  packet of trifle sponges ( you can make the sponge yourself if you really want to but I don't think it makes much difference to this dessert as there are so many other flavours)

2 litres of milk
2 egg yolks from large eggs-beaten
70g caster sugar
110 g cornflour
3 tablespoons rosewater
3 tablespoons brandy
100g preserved fruit
100 g flaked toasted almonds

As you can see I made this trifle in individual dishes of about 8 floz capacity. My mum always made it in a large oval glass dish which she then spooned the trifle out of. I feel this is a neater way of presenting this dish and allows you to appreciate the beauty of the jewel like fruits sitting in the custard.

Cut each trifle sponge in half and place two halves in the bottom of each glass dish. Mix together 2 tablespoons of milk from the 2 litres, the brandy and the rosewater. Use this mixture to drizzle over the trifle sponges.You will not use all this mixture but it will be used to flavour your custard later.
Cut the preserved fruit into small pieces and arrange over the sponges.

To make the cream mix the cornflour and sugar with a little of the milk to make a smooth paste. Place the rest of the milk into a large saucepan and bring to the boil. When it is almost boiling take some of the hot milk with a ladle and gradually whisk into your cornflour mixture ensuring that it is smooth. Whisk in another ladleful of milk and then return the cornflour milk mixture back to the pan. Put the pan back onto a gentle heat and continue to stir the custard mixture until it begins to thicken. Keep stirring all the time to ensure that the mixture doesn't stick. My mum used to say that the custard was done when the bubbles broke the surface with a "blup blup" sound.

When the custard is thickened and smooth remove from the heat and quickly whisk in the two egg yolks. This will enrich the custard and give it a lovely colour. Add  the remaining brandy, milk, rosewater mixture to flavour the cream. The cream will be pale and not to thick but it will thicken up as it sets in the fridge.
Spoon your custard over the prepared sponges and arrange some more chopped fruit over the top.
Allow to cool then place in the fridge to set for a couple of hours or overnight.  Serve sprinkled with the toasted almonds.