Cardamom, pear and long pepper trifle
As I have declared at length in the past, trifle is evidence of a higher power. Should I be cast on to a desert island with only a hungry lion for company and the prospect of one final meal ahead, it might very well end with a trifle, and this might be the trifle.
As is often my wont, I have included some elements separately in this book as they are so good on their own or in other combinations.
Cardamom and long pepper is what drives this along so well, but the thrill of waves of flavour as your spoon works through the layers is really what makes a trifle special.
I save time here by using ready-made custard and stirring half a grated nutmeg through it, but feel free to make your own.
The long pepper cream is perfect here, although I suggest omitting all or half the sugar in the recipe on page 226 to avoid the trifle becoming too sweet.
Recipe extracted from Spice by Mark Diacono (Quadrille, £25).
Next, try Mark Diacono's Chipotle Michelada or this smoky Chipotle eggs in purgatory
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Cardamom, pear and long pepper trifle
Yield
Serves 4 - 8
Ingredients
Methods
Step 1
Tear the madeleines into good-sized pieces and place them in a bowl. Splash with the ratafia and allow to soak for at least 10 minutes.
Step 2
Stir the grated nutmeg into the custard and set aside.
Step 3
Halve each of the poached pears and use a small knife to cut out the core. Cover the base of a 20cm (8in) trifle bowl with pears: I prefer them standing on their ends. Pour in around 1cm (1⁄2in) of the cardamom infused liquor in which they poached.
Step 4
Spoon the madeleines over the pears and press the sodden pieces into the top of the pears. Spoon over the custard and smooth over the top. Spoon the cream on top of the custard: make it smooth, swirled or dollops, as your prefer. Scatter the sweet dukkah in generous quantity over the top of the cream.
Step 5
Eat, ideally alone, with a big spoon and nowhere else to be for some time.
