The Chronicle

Butterscot­ch fig trifle

serves / 8 prep / 15 min cook / 5 min

- Recipe by Tracy Rutherford

80g brown sugar

40g butter

1 tsp vanilla extract 300ml thickened cream 8 figs

255g unfilled sponge cake, cut into 2cm cubes Flaked almond, toasted, to sprinkle

16 white chocolate finger biscuits

1. Combine the sugar, butter, vanilla and 1⁄3 cup cream in a small saucepan. Stir over medium-low heat until melted and combined. Bring to a simmer and cook for 2 minutes or until mixture thickens slightly. Transfer to a glass bowl. Place in the freezer for 5 minutes or until cooled completely.

2. Slice 6 figs and arrange around the inside of eight 250ml (1 cup) serving glasses. Top with half the sponge cubes. Finely chop the remaining figs and place on top of sponge. 3. Use electric beaters to beat the remaining cream in a bowl until soft peaks form. Add the mascarpone and beat until combined. 4. Divide half the cream mixture among the glasses. Drizzle with half the butterscot­ch sauce. Top with remaining sponge cubes, then the remaining cream and sauce. Place in the fridge for 2–4 hours to chill.

5. Sprinkle the trifles with flaked almonds and serve with chocolate finger biscuits.

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