TRI­FLE CHEESE­CAKE

Bangor Mail - - The Food Focus -

IN­GRE­DI­ENTS (Serves 6)

1 small rasp­berry jam Swiss roll 200g fresh rasp­ber­ries

3 ta­ble­spoons amaretto or al­mond liqueur

65g rasp­berry jelly cubes

250g mas­car­pone cheese

250ml sour cream

2 ta­ble­spoons ic­ing sugar, or to taste 1 tea­spoon vanilla bean paste Sugar sprin­kles, to dec­o­rate

6 small Kil­ner jars or jam jars with lids A pip­ing bag fit­ted with a large, round noz­zle

METHOD

1. Cut the Swiss roll into thin slices, then cut each slice in half. Ar­range the slices around the sides of each jar and a slice in the base. Sprin­kle over the rasp­ber­ries and driz­zle with the amaretto.

2. Make up the rasp­berry jelly ac­cord­ing to the pack­age in­struc­tions and pour it into the jars, di­vid­ing it equally be­tween them. Leave to set in the re­frig­er­a­tor.

3. Once the jelly has set, pre­pare the cheese­cake top­ping. In a large mix­ing bowl, whisk to­gether the mas­car­pone and sour cream un­til smooth.

4. Sift the ic­ing sugar over the mix­ture, add the vanilla paste, and fold through, test­ing for sweet­ness and adding a lit­tle more ic­ing sugar if you pre­fer.

5. Spoon the cheese mix­ture into the pip­ing bag and pipe blobs on top of each tri­fle, mak­ing sure that the jelly is cov­ered com­pletely.

6. Dec­o­rate with sugar sprin­kles to serve.

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