Edible eggnog? Yes please!

Having enjoyed a stay at The Cliff House Hotel in Ardmore, Co Waterford, I can vouch for it being a place that – with its Michelin-starred food and its stunning sea view – knows how to wow. So, if you're on dessert duty this Christmas and looking for something that will seriously impress, try this recipe from the hotel's dessert chef. Warning: there's time and effort involved here, so probably not one for culinary beginners or those who still haven't finished their shopping.

Speculoos and Eggnog trifle

The trifle is made up of four layers: fruit set in an orange jelly, gluten-free speculoos sponge cake, a set eggnog cream, and Italian meringue. Garnishing the trifle is totally up to you, I used slices of kumquats, dried cornflower petals, orange zest and/or grated chocolate and also varied how I piped my meringue just for fun. I used individual glasses but it also works perfect in a bowl.

For the first layer

Ingredients: 600ml orange juice 3 leaves of gelatine 120g cranberries 2 apples cut into chunks (I also poached mine in some mulled wine for an added kick) 2 oranges segmented Method: Place your gelatine in some iced water until soft, and then dissolve this in half your orange juice before pouring in the remaining orange juice. This is to prevent your liquid being too hot and taking ages to set. Arrange your fruit in the bottom of the glasses and pour in the orange juice. Leave to set.

For the second layer

I made my speculoos spice mix and have included the recipe but a ready made speculoos spice blend works fine too. Spice mix Ingredients: 4 tsp cinnamon powder 1 tsp ground nutmeg 1 tsp ground cloves ½ tsp ground ginger ½ tsp ground white pepper ¼ tsp ground cardamom ¼ tsp ground star anise   Gluten free speculoos sponge Ingredients: 3 eggs 100g castor sugar 40g gluten free flour 40g cornflour 1 tsp Speculoos spice mix (see above) Method: Whisk your eggs and sugar until light and fluffy. Sieve remaining ingredients. Fold into egg mix. Spread mix on a lined flat baking tray and bake at 175C for 12 – 15 minutes. When your sponge is cool, cut out rings which fit perfectly over your first layer in the glass. This helps to keep your layers well defined.

For the third layer

Eggnog  Ingredients: 125g egg yolks 2 whole eggs 200ml rum 350g sugar 150 ml cream 3 leaves of gelatine Method: Soak gelatine in cold water until soft. Cook egg yolks, eggs, rum and sugar in a bowl over a pot of boiling water stirring continuously. When your mixture begins to thicken add gelatine and mix. Finally add your cream and leave to cool slightly before pouring into your glasses.

For the final layer

Italian Meringue Ingredients: 250g sugar 75ml water 4 egg whites Method: Whisk egg whites in a mixer. While they are whisking bring the sugar and water to 120C in a pot. Pour sugar mix over egg whites and leave to whisk until the mix is cool. Pipe onto the trifle the same day you're going to serve them. Garnish as desired.