DOLLY’S BRAM­BLE TRI­FLE

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

200g (7oz) ready-made Madeira sponge 100ml (3½fl oz) sweet sherry 100g (3½oz) amaretti bis­cuits 300g (10½oz) bram­bles or black­ber­ries 300ml (½pt) dou­ble cream

For the cus­tard

500ml (18fl oz) semi-skimmed milk 150ml (5fl oz) sin­gle cream 8 large free-range egg yolks 75g (2¾oz) sugar 1 heaped tbsp corn­flour For the cus­tard, pour the milk and cream into a saucepan and place over a medium heat. Mean­while, whisk the egg yolks, sugar and corn­flour to­gether un­til smooth. As soon as the milk mix­ture starts to bub­ble at the edges, pour it into the egg yolk mix, whisk­ing all the time. Re­turn the mix to the pan and place it back over the heat. Us­ing a spat­ula, stir the cus­tard un­til it thick­ens, then re­move from the heat and pour into a clean bowl. Cover with grease­proof pa­per and set aside to cool com­pletely.

Break the sponge into chunks and layer over the base of a glass tri­fle dish. Splash on the sherry and let the cake soak it up. Crum­ble three-quar­ters of the amaretti bis­cuits over the sponge, and cover with two-thirds of the bram­bles, set­ting the best-look­ing third aside. Spoon the cooled cus­tard over the top and smooth out as best you can. Whip the dou­ble cream to soft peaks, then spoon it over the cus­tard and smooth out. Dec­o­rate the tri­fle with the re­main­ing bram­bles and chill for 3 hours to set.

Just be­fore serv­ing, crum­ble the rest of the amaretti over the tri­fle. To serve, scoop big spoon­fuls into bowls, en­sur­ing you reach the bot­tom, so ev­ery serv­ing has a mix of all the lay­ers.

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