By Katie Bryson
These festive make-ahead individual trifles with custard cream base, cranberry compote, white chocolate custard and whipped cream make an easy Christmas dessert that'll impress your guests.
Prep Time:10 minutes plus setting
Cook Time:10 minutes plus setting
12 custard cream biscuits
1 x 300g frozen cranberries
75g caster sugar
2 tbsp brandy
1 orange, zest only
4 tbsp water
1 x 500g pot fresh custard
100g white chocolate, chopped
300ml whipping cream
1. Chop the biscuits the scatter in the bottom of six glasses.
2. Pop the cranberries in a saucepan with the sugar, brandy, orange zest and four tablespoons of water then heat gently and simmer for 10 minutes until the fruit starts to break down. Take off the heat and allow to cool a little then spoon over the top of the biscuit layers and pop in the fridge.
3. Put the custard into a saucepan and gently heat, then stir in the chopped white chocolate until melted and combined. Allow to cool a little and then spoon over the cranberry layer and pop in the fridge to set.
4. Finally whip the cream until soft peaks form, then spoon on the top of each mini trifle. Scatter with a few chopped pistachios and serve.