Banana Choc Hazelnut Pizza


Eggnog Croissant Trifle

Serves  16                     Difficulty  Medium

Our Eggnog Croissant Trifle recipe is a dessert from your wildest Christmas Dreams. Flaky, golden croissants with jam and cream come together with Eggnog to create an epic holiday treat. Who could say no to that! This Eggnog Croissant Trifle dessert is deceptively easy to make and feeds a large crowd, making it perfect for your festive gathering.


Croissants & Cream
6 Bakers Delight Croissants
¼ cup (80g) raspberry jam
600ml thickened cream
2 tbs chopped pistachios

3 cups (750ml) milk
3 cup (750ml) thickened cream
2 tbs rum or orange juice
2 cinnamon sticks or quills, broken
1 tsp cloves
10 egg yolks
1 cup (220g) caster sugar
¼ cup 35g) cornflour
60g butter
2 tsp vanilla bean paste

Vanilla Peaches
6 peaches, stoned, cut into wedges
1½ cups (330g) caster sugar
1 vanilla bean pod, split, seeds scraped



To make the custard, place the milk, cream, rum or orange juice, cinnamon and cloves in a medium heavy-based saucepan. Stirring occasionally, bring to a simmer over medium heat. Strain through a fine sieve into a large heatproof jug, discarding the solids


Meanwhile, whisk the egg yolks and sugar in a large heatproof bowl for 3 mins or until very pale and light. Whisk the corn flour into the egg mixture, then gradually whisk in the hot milk mixture


Return the mixture to a clean saucepan. Cook, whisking constantly, over medium heat for 8 mins or until the custard boils and thickens. Remove from heat and whisk in the butter and vanilla. Strain the custard through a fine sieve into a shallow container. Discard the solids. Cover with plastic wrap, pressing directly onto the surface of the custard. Place in the fridge for 2 hours or until cold and thickened


To make the vanilla peaches, place the peach, sugar, vanilla seeds and pod and 1 cup (250ml) water in a saucepan. Bring to a simmer over medium-low heat. Reduce heat to low. Partially cover and cook for 10 mins or until the peach is just tender. Transfer the mixture to a heatproof bowl. Place in the fridge for 2 hours to chill. Strain the peaches, reserving ½ cup (125ml) of the syrup


Split the croissants horizontally and spread with jam, then cut in half crossway


Split the croissants horizontally and spread with jam, then cut in half crossway


Place one-third of the croissants in a 20-cup (5L) glass serving dish and drizzle with one-third of the reserved syrup. Top with one-third of the custard, one-quarter of the vanilla peaches and one-third of the whipped cream. Repeat layering with the remaining croissants, syrup, custard and whipped cream, finishing with peaches. Sprinkle with pistachio to serve

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