- Serves: 4-6
- Cook Time:
- Prep Time: 30 minutes plus several hours macerating time
- Effort: easy
- 2 cinnamon sticks, broken into small pieces
- 100 g sour cherries
- 150 g pitted ready-to-eat Agen prunes
- 150 g golden sultanas
- 50 g mixed candied peel
- 100 g medjool dates
- 50 g walnuts
- 1 tsp nutmeg
- 01 oranges, zest only
- zest of 1 limes
- 1 bottle of marsala
- 100 g stale pandoro
For the cream
- 275 ml double cream
- 150 g mascarpone
For the custard
- 250 ml milk
- 250 ml double cream
- 2 vanilla pods, split lengthways
- 8 medium egg yolks
- 100 g light brown sugar
- 3 tbsp cornflour, mixed with a little water
1. Chop all the fruit and nuts into small pieces.
2. Combine all the ingredients except the pandoro, nutmeg, zest and marsala in a bowl, mix well, add the zest and grate the nutmeg into the mixture. Pour ¾ of the marsala in and stir well. Leave to macerate overnight or at least for a few hours.
3. Preheat the oven to 140C/gas mark 1. Pour the mixture into a casserole dish, cover and bake for 1 hour.
4. Remove and leave to cool.
5. Whip the cream to soft peaks and stir through the mascarpone and the remaining marsala.
6. In a saucepan, boil the milk with the cream and vanilla.
7. Beat together the egg yolks and the sugar in a bowl. Add the cornflour and water to the yolks.
8. Pour the hot milk and cream mixture onto the yolks, and stir. Cook gently, stirring constantly, for 5-10 minutes, until thick and the flour taste has been cooked off. Make sure the custard doesnt catch at this stage or it will acquire an unpleasant, smoky taste.
9. In a large trifle bowl, layer the fruit filling then the pandoro, making sure it soaks up the liquid from the fruit, pour over the custard and top with the cream mix (you can leave the cream off and add it when serving).
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