I hope you are all enjoying the wonderful weather over the last few days. As it's summer I think it's quite fitting to make something from Nigella's Forever Summer cookbook. Now, I can't remember the last time I ate a trifle let alone made a trifle, but after watching Nigella make this on her Forever Summer tv show I was tempted to give it a try.
This trifle uses both English and Italian influences ammerti and limoncello -Italian and sponge fingers as the English influence. As I love Italian food and Italian ingredients, I thought I would give this trifle a shot. The only problem I could foresee was a) converting all the american cup ingredients into grams (I have an American version of the book, I blame the Works bookstore and my love of discounted cookbooks), and b) converting rum into limoncello or a lemon infused rum (refused to buy limoncello just to use 275 ml and will probably not use it again.......) .
For my first time making a trifle I don't think I did too bad.
Instead of reprinting the recipe I will share the three main ingredients I changed. Firstly, I used fresh cranberries (150g) instead of (675g) blackberries. Fresh cranberries do not have a sweet taste like cranberry sauce; fresh cranberries can be sour, so I cut the cranberries in half, added sugar and extra jam (in the heating the fruit over the pan stage). I suggest using other seasonal fruit available if you can not find fresh blackberries. Also I used my own homemade blueberry jam (recipe from Nigella's Kitchen book p.285) and I used 200 ml white rum mixed with half a lemon and three tablespoons of granulated sugar instead of 250 ml limoncello. The original recipe can be found here: Anglo Italian trifle