Clementine and cardamom christmas trifle with amaretto and pistachio recipe
This recipe takes the traditional trifle but gives it a Christmassy twist with additions of clementine’s, cardamom, amaretto and pistachio.
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Ingredients
- 10 clementine’s
- 300g madeira sponge, cut into 2cm slices
- 450ml whole milk
- 250ml double cream
- 6 cardamom pods
- 1 tsp vanilla bean paste
- 9 medium egg yolks
- 75g golden caster sugar
- 60g cornflour
- 600ml double cream
- 60ml amaretto
- 100g icing sugar
- Pinch of Maldon Salt
- 3 tbsp amaretto
- 25g pistachios, chopped
- 5 amaretti biscuits, crumbled
- 6-8 physalis, to decorate
- Edible gold glitter, to decorate (optional)
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