Cook­ery: Scrump­tious desserts with a touch of al­co­hol

Ta-dah! Try these grown-up pud­dings for a stun­ning meal fi­nale

Woman's Weekly (UK) - - News - Act­ing cook­ery ed­i­tor, nicky

Espresso Mar­tini Tri­flemisu

SERVES 12

✱ 12g sa­chet gela­tine

✱ 2tbsp espresso pow­der

✱ 250ml (8fl oz) espresso mar­tini (from M&S) or other cof­fee liqueur ✱ 375g (13oz) amaretti bis­cuits ✱ 4 large egg yolks

✱ 150g (5oz) golden caster sugar ✱ 250g (9oz) mas­car­pone

✱ 1tbsp vanilla bean paste

✱ 300ml (½pt) dou­ble cream

✱ 2 x 240g packs salted caramel and dark choco­late prof­iteroles

✱ Lus­tred salted caramels and cop­per ed­i­ble glit­ter, to dec­o­rate 1 Sprin­kle the gela­tine over 3tbsp cold wa­ter in a small bowl. Leave to soak, fol­low­ing the in­struc­tions on the packet. Add the gela­tine to 300ml (½pt) boil­ing wa­ter from the ket­tle and stir un­til dis­solved. Stir in the espresso pow­der and then add the espresso mar­tini. Put half the amaretti bis­cuits in the base of a large tri­fle bowl and pour over half the cof­fee jelly. Chill in the fridge un­til set.

2 Whisk to­gether the egg yolks and sugar with an elec­tric mixer un­til thick and creamy. Whisk in the mas­car­pone un­til smooth then add the vanilla bean paste and cream and whisk un­til thick. Spoon half the mas­car­pone mix­ture over the set jelly and spread evenly.

3 Scat­ter over the re­main­ing amaretti bis­cuits and pour over the re­main­ing cof­fee jelly (warm­ing it a lit­tle to melt if it has started to set). Chill un­til set then spread the mas­car­pone mix­ture over the top. 4 Pile the prof­iteroles on the top and driz­zle over the choco­late and caramel sauces from the prof­ite­role packs. Dec­o­rate with lus­tred salted caramels and cop­per ed­i­ble glit­ter.

PER SERV­ING: 605 calo­ries, 40g fat (21g sat­u­rated), 42g car­bo­hy­drates

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