Sunday, 7 September 2014

Big Fat Tipsy Tiffle

The majority of the dishes I make which are featured on my blog are: evening meals, weekend breakfast and cakes. It's actually quite rare that I make a dessert or pudding at home as I am quite addicted to making cakes! When I held my BBQ bake off  I felt it would be more appropriate to make a dessert to go along with all the burgers. As anyone who has a growing collection of cook/baking books, many recipes are book marked to make, so I decided to follow a little blogging challenge called random recipes to help me pick a cookery/baking book to help me chose what to make. I randomly picked Lorraine Pascale's Home Cooking Made Easy. This is not a traditional trifle in the sense that there is no jelly but instead there is amaretti biscuits and double cream. Although Lorraine Pascale's recipes are well-known to be super easy, to me the trifle is more of an assemble job, perhaps next time I would make a more authentic trifle as I missed the jelly element.  I decided to omit the alcohol as there were children eaten this dessert but I think it turned out well without it. The several flavours of this trifle came through, the strawberries which were ripe and sweet, the white chocolate smooth and silky, the maderia cakes rich and the amaretti biscuits brought a crunchy element to the trifle.
Here is how my trifle turned out:

Big Fat Trifle

Portion of big fat trifle


Layering up

Layering up

Layering up

Recipe for Big Fat Tipsy Trifle (including alcohol)
  • 2 x ready-made Madeira loaf cakes
  • 150ml amaretto or any other liqueour, plus extra for flambĂ©eing
  • 800g strawberries, hulled, cut in half lengthways
  • 250g amaretti biscuits, crumbled
  • few drops vanilla extract
  • 100g icing sugar
  • 900ml/1½ pints double cream
  • 200g/7oz white chocolate, grated
Method
  • Put the trifle dish on a large tray to make it easy to carry. Slice one of the Madeira cakes into 0.5cm/¼in slices and use a few of the pieces to line the bottom of the dish. (Make sure they are nice and tight and in a single layer, so push down any bits that are standing up too high.
  • Brush the sponge with some of the amaretto. Then take a few strawberries halves that are roughly the same size and put them point upwards on the outer edge of the cake so the cut edges are pressing up against the glass. Repeat all the way round the dish.
  • Sprinkle some crumbled amaretti biscuits on top of the sponge to a third of the way up the strawberries.
  • Place the vanilla, icing sugar and cream in a bowl and whisk until thick and well combined
  • Spread a third of the cream on top of the strawberries and crumbled biscuits, and smooth it down with a spoon.
  • Once the cream mixture is level in the bowl, wipe round the edge with kitchen towel. Sprinkle over with white chocolate.
  • Repeat the layering process until the bowl is full, finishing with a layer of strawberries. Chill in the fridge until ready to eat.Shortly before serving, you can flambĂ© the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat. Gently ignite the mixture and pour it over the trifle. 
As stated earlier in the post, I am sharing my trifle to the blogging challenge entitled Random Recipes  hosted by the lovely Dom from Belleau Kitchen .

Enjoy 
xxx
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1 comment

  1. oh my god, I TOTALLY forgot to comment on this!!... i had it in my in box for ages and suddenly I remembered... what a STUNNING trifle and talk about big and tipsy... I love it!... I also love the book, so this is a winner for me, thanks so much for the brilliant entry x

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