Retro tri­fle


MY MUM’S UL­TI­MATE PARTY PUD Mum first en­joyed tri­fle like this as a post-war treat, hence the use of store-cup­board in­gre­di­ents. Of course, if you can make your own jelly and blanc­mange rather than us­ing pack­ets, that’s al­ways go­ing to up the qual­ity of your pud. SERVES 20 30 MIN­UTES PLUS SET­TING STAGES 10 tri­fle sponges or straw­berry blanc­mange 1 large Swiss roll 1 x 450g tin of man­darin 600g ripe straw­ber­ries seg­ments, in juice 100ml Coin­treau 1 x 135g packet of orange 1 x 135g packet of jelly tablet straw­berry jelly tablet 600ml Bird’s cus­tard 625ml semi-skimmed 600ml dou­ble cream milk 1 orange 4 tea­spoons caster sugar qual­ity dark choco­late 1 x 35g sa­chet of (70 per cent)

❄ Use the sponges to line the base of a large glass bowl, slic­ing the Swiss roll first (if us­ing). Hull, slice and layer in two-thirds of the straw­ber­ries, then driz­zle over the Coin­treau. Tear the straw­berry jelly tablet into a jug and cover with 300ml of boil­ing ket­tle wa­ter. Stir un­til dis­solved, then top up with 300ml of cold wa­ter. Pour the jelly into the bowl over the straw­ber­ries, and pop into the fridge to set.

❄ Pour a lit­tle milk into a bowl with 2 tea­spoons of sugar and the blanc­mange and stir to dis­solve. Bring the re­main­ing milk just up to the boil, then whisk in the blanc­mange mix­ture, con­tin­u­ing to whisk as you bring it back up to the boil. Re­move the pan from the heat and al­low to cool, whisk­ing oc­ca­sion­ally, then pour the blanc­mange over the set red jelly and re­turn to the fridge so it can set.

❄ Drain the man­darin seg­ments well (re­serv­ing the juice), and ar­range nicely over the set blanc­mange. Make the orange jelly, fol­low­ing the in­struc­tions above (us­ing the man­darin juice in place of some of the cold wa­ter), leave the mix to cool a bit, then pour over the man­darin layer and, again, pop into the fridge to set.

❄ Pour over the cus­tard, then pop it back into the fridge so that can set, too. Whip the dou­ble cream into soft peaks, then spread it over the set cus­tard. Slice and ar­range the re­main­ing straw­ber­ries on top, as del­i­cately or ran­domly as you wish – it’s nice to take a bit of pride in this, like Mum has in the pic­ture. Finely grate over the orange zest and a lit­tle choco­late, and en­joy! NUTRI­TION PER SERV­ING 318 kcal; 20.7g fat (12.3g sat­u­rated); 4.1g pro­tein; 27.3g carbs; 22.3g sug­ars; 0.3g salt; 1.3g fi­bre

❄ Use a speed-peeler to peel strips of zest from the or­anges into a small pan. Squeeze over all their juice, add 100ml of the limon­cello and 2 ta­ble­spoons of honey, and sim­mer over a medium heat un­til you have a thick syrup.

❄ Cover the base of a 24cm serv­ing bowl with half the sponge fingers (or you can use the trim­mings from my Amalfi Rum Baba recipe on page 42, giv­ing you an ex­cuse to make both!). Mix the cold espresso with the re­main­ing limon­cello, then driz­zle half of it over the sponge layer, press­ing down lightly to help it ab­sorb the cof­fee mix­ture.

❄ Whisk to­gether the mas­car­pone, yo­ghurt, vanilla paste and re­main­ing 2 ta­ble­spoons of honey un­til smooth, then spoon half into the bowl, in an even layer. Re­move the stones from the cher­ries, tear­ing the flesh over the mas­car­pone (or swap in drained tinned cher­ries). Lay the re­main­ing sponge fingers on top, driz­zle over the rest of the cof­fee, and fin­ish by spoon­ing over the re­main­ing mas­car­pone.

❄ Spoon the syrup and candied peel over the tiramisù, and driz­zle with a lit­tle ex­tra vir­gin olive oil. Cover and pop into the fridge for at least 4 hours, or overnight. Shave or grate over the white choco­late to fin­ish. NUTRI­TION PER SERV­ING 443 kcal; 20.9g fat (12.7g sat­u­rated); 6.3g pro­tein; 44.9g carbs; 38.9g sug­ars; 0.2g salt; 1g fi­bre ➤

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.