Raspberry and Amaretto trifle

Raspberry and Amaretto trifle

By
From
Leiths How to Cook
Serves
6
Photographer
Peter Cassidy

For best results, make the Victoria sandwich a day ahead and leave it unwrapped overnight to dry.

For the sponge base

Ingredients

Quantity Ingredient
1/2 quantity Victoria sandwich, (1 x 20 cm layer)
4 tablespoons good quality raspberry jam
90-120ml amaretto liqueur, (6–9 tablespoons)

For the custard

Quantity Ingredient
150ml milk
150ml double cream
1 vanilla pod
6 egg yolks
2-3 tablespoons caster sugar, to taste

For the fruit and topping

Quantity Ingredient
200g fresh raspberries
300ml double cream
1-2 tablespoons icing sugar, to taste
4 small ratafia biscuits

Method

  1. For the custard, place the milk and cream in a small saucepan. Split the vanilla pod lengthways and add it to the pan. Slowly bring up to scalding point over a low heat, then remove from the heat and leave to stand for 15 minutes to allow the vanilla to infuse into the milk.
  2. Cut the cake into thick slices. Sandwich the slices together in pairs with the raspberry jam and arrange in the bottom of a glass serving dish. Sprinkle with the liqueur and set aside to soak while you make the custard.
  3. To make the custard, lightly beat the egg yolks and sugar together in a bowl. Bring the milk back to scalding point and pour over the yolks, stirring. Rinse out the pan and pour the custard back in. Heat over a low to medium heat, stirring with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Remove from the heat, strain into a bowl and leave to cool down slightly, for 5 minutes.
  4. Pour the custard over the cake and set aside until cold.
  5. Sprinkle the raspberries over the cold custard layer. Whip the cream with the icing sugar to a little firmer than soft peaks and spoon decoratively over the trifle. Crumble the ratafia biscuits over the cream to serve.
Tags:
Leiths School of food and wine
cookery course
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