Nestlé® pistachio trifle

American 20 Mins Prep · 35 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Line a 30cm x 40cm rimmed baking sheet with baking paper.
2. Separate the egg yolks from the whites. Place the egg yolks in the bowl of a stand mixer with 1⁄3 of the sugar and whisk on high speed until thick and pale yellow. Whisk in the vanilla extract. In a separate bowl, whisk the egg whites until soft peaks form. With the mixer running, gradually add the remaining sugar and mix until thick and glossy. Fold the meringue into the egg yolk mixture and sieve 1⁄3 of the flour and the salt over the mixture and gently fold in. Repeat this process two more times with the remaining flour.
3. Gently spread the batter in the lined tray then bake for 20-25 minutes, or until golden and cooked through. Set aside to cool completely.
4. Soak the gelatine in the water and set aside to bloom.
5. Place a saucepan over a medium heat and add in the cream, pistachio-flavoured topping, pistachio paste (if using) and milk. Bring to a gentle simmer and continue to simmer for 30 seconds then remove from the heat. Add the gelatine to the cream mixture and stir to dissolve completely.
6. Pour the mixture into a trifle dish and refrigerate until set, approx. 2-3 hours, or overnight.
7. Once the cake is cooled, cut it into circles the same diameter as the trifle dish. Place a layer of cake over the panna cotta. Top with the custard followed by another layer of cake. Whip the cream and place it over the cake layer. Top with pistachios and an extra drizzle of Nestlé® Pistachio Flavoured Topping Squeezy.
8. Serve immediately.

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