Step 1 Make vanilla custard: place egg yolks, sugar and flour into a large bowl. Whisk until well combined and smooth. Heat milk and vanilla in a saucepan over medium-high heat. Bring to just below boiling point. Remove from heat. Pour hot milk mixture into egg mixture in a thin stream, whisking constantly until well combined.
Step 2 Return mixture to a clean saucepan. Cook, stirring constantly, over low heat for 6-8 minutes or until custard has thickened and coats the back of a wooden spoon. Transfer custard to a large heatproof bowl. Cover surface of custard with plastic wrap (to prevent a skin forming). Set aside to cool. Chill in the refrigerator.
Step 3 Place cranberry juice and Pimm's into a medium-size bowl. Stir to combine. Place berries and extra Pimm's into a smaller bowl. Toss to combine.
Step 4 Dip half the savoiardi biscuits into cranberry mixture. Break into bite-size pieces and place in the bottom of 8 x 250ml glasses. Divide half the custard and half the berries between glasses. Dip remaining biscuits in cranberry mixture. Repeat a layer of biscuit and custard. Top with remaining berries. Chill in the refrigerator until ready to serve. Sprinkle with chocolate, if using.
Serve as part of our classic Christmas menu with a fresh twist, so you can enjoy your favourite food and still be healthy!
Prawn salad with mango and chilli
Turkey breast with pine nut and quince stuffing
Spiced cherry sauce
Potato salad with mint and pistachios
Asparagus, bean and feta salad
Pimm's and berry custard trifle cups
You can do a lot of the prep in advance – follow this time plan:
2 days before
Cherry sauce – make sauce, allow to cool, then cover and refrigerate. To serve, either allow to come to room temperature or warm gently.
Trifles – make custard. Store in an airtight container in the fridge.
1 day before
Prawn salad – make the dressing. Store in an airtight container in the fridge.
Turkey – make the stuffing. Store in an airtight container in the fridge.
Potato salad – boil potatoes. Set aside to cool completely. Cover and refrigerate.
Asparagus salad – make the dressing. Store in an airtight container in the fridge.
3 hours before
Trifles – assemble and cover with plastic wrap. Keep in the refrigerator until you are ready to serve.
Asparagus salad – blanch beans and asparagus.
2 hours before
Turkey – prepare turkey and roast in the oven.
Cherry sauce – remove from fridge. Allow sauce to warm to room temperature.
Just before serving
Assemble prawn salad, potato salad and asparagus salad.
Add dressing to potatoes just before serving.