Cake, booze, fruit and cream. This trifle recipe is a quick and easy riff on the traditional English dessert. Plus, this trifle dessert can be arranged in larger bowl to create a festive trifle to impress guests on Christmas Day.
Vincotto berry and amaretto cream trifles
Supersize me: For an impressive festive dessert, simply assemble in a large trifle dish and dress with extra summer berries.
- 15 mins preparation
- 5 mins cooking (plus setting)
- Serves 6
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Ingredients
- 100 ml vincotto
- 110 gm (½ cup) caster sugar
- 1 vanilla bean, split and seeds scraped
- 500 gm raspberries and blackberries
- 400 ml clear apple juice
- 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 250 gm crème fraîche
- 300 ml thickened cream
- 1 tbsp amaretto
- 40 gm (¼ cup) icing sugar, sifted
- 225 gm store-bough Madeira cake, cut into 2cm cubes
- 6 amaretti biscuits, crushed
Method
- 1Combine vincotto, caster sugar, vanilla bean pod and berries in a small saucepan over medium heat. Cook until syrupy (5 minutes). Transfer ½ cup vincotto berry mixture to a bowl; refrigerate.
- 2Add apple juice to remaining vincotto berry mixture in the saucepan. Using a hand-held blender, blend until smooth. Return to medium heat and bring to a simmer. Strain through a fine sieve into a clean saucepan. Add gelatine; stir to dissolve and set aside to cool. Divide between six, 330ml-capacity glasses. Refrigerate for 2 hours or until set.
- 3Whisk crème fraîche, cream, amaretto, icing sugar and vanilla bean seeds in an electric mixer until soft peaks form.
- 4Top jelly glasses with cake and amaretto cream. Spoon over vincotto berries in syrup. To serve, sprinkle with amaretti biscuits.
