Sparkly or­ange tri­fle

The Mail on Sunday - You - - Food Exclusive -

SERVES 6-8 PREP THE BASE Have ready a 20cm tri­fle bowl about 7.5cm deep. Ar­range 7 bought madeleines (for ex­am­ple Bonne Ma­man brand) dome-up­wards in the base of the bowl and sprin­kle over 3 tbsp dark rum. Peel 3 large or­anges and slice into thick rounds, trim­ming away the outer pith and dis­card­ing the end slices. Ar­range the or­anges around the out­side of the tri­fle on top of the sponges. Spoon 300g bought fruit com­pote or con­serve (for ex­am­ple Bonne Ma­man brand) over the sponges in the cen­tre. FOR THE MOUSSE LAYER Sep­a­rate 3 medium eggs. Finely grate the zest of 1 or­ange. Whisk the zest with the egg yolks and 50g caster su­gar in a large bowl, then beat in 400g mas­car­pone. Whisk the egg whites in an­other large bowl un­til stiff. Fold the whites into the mas­car­pone mix­ture in two goes. Smooth the mousse over the top of the tri­fle to just cover the or­anges. Cover and chill for sev­eral hours. It will keep well for a cou­ple of days. TO FIN­ISH Shortly be­fore serv­ing, decorate the tri­fle with ed­i­ble gold or bronze glit­ter sprin­kles and bought hon­ey­comb pieces or roughly chopped Crunchie bar. VARI­A­TION For in­di­vid­ual tri­fles, as in the pic­ture, di­vide all the in­gre­di­ents among 6 suit­able dessert glasses.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.