FOR THE CUSTARD
Whisk 150g of the sugar, egg yolks and cornflour in a bowl until its smooth. Add 300ml of cream, the milk and 65ml of the masala into a saucepan. Split the vanilla pod, scrape out the seeds and add to the cream with the pod. Heat until its steaming but not boiling. Pour the hot liquid onto the egg yolk mixture, whisking as you pour. Strain the liquid through a sieve into a saucepan and remove the vanilla pod. Return to a low-medium heat and whisk for about 10 minutes until its thick and creamy, Making sure to whisk out any lumps. Place the custard in a jug, cover with cling film and leave it to chill for 1-2 hours.
BRINGING IT ALL TOGETHER
In a beautiful serving bowl, glass is perfect it shows the trifle layers in all its glory, place half the profiteroles in the base. Spoon 2 tbsp of masala wine, mixed with the orange juice over the profiteroles, then crumble over the Amarettii biscuits. Trickle the custard over the base. Add in the remaining profiteroles on top of the custard, start from the edges then fill into the centre. Arrange the clementine slices around the edge of the bowl tucking them around the profiteroles.
Whisk the remaining Masala, cream, 50g sugar and the orange zest until holding soft peaks. Spread the mixture over the profiteroles, right to the edge of the bowl then return to the fridge until you're ready to serve.
FOR THE MERINGUE
Place the egg whites, remaining sugar, 1 tbsp water and good pinch of salt in heatproof bowl over a pan of gently simmering water. Whisk until thick for roughly 5 minutes. Take the bowl off the heat and continue to whisk for a few more minutes until cooled slightly and very stiff.
Spoon the meringue onto the trifle, creating peaks and troughs with the back of a spoon. Use a blowtorch to scorch the meringue if you have one! Serve it up and dig in to this tasty twist of a trifle...
Delightful served with a glass of warming sweet, sticky Masala wine......Many thanks to BBC Good Food...Photograph supplied by BBC Good Food recipe for Eggnog Trifle.....