Lit­tle Fes­tive Tri­fles

My Weekly Special - - | Cookery -

Get the “wow” fac­tor with these heav­enly hot tri­fles. They’re sen­sa­tional! In­gre­di­ents (Serves 2)

30g glacé cher­ries, halved 50g jumbo raisins

3tbsp sherry

3-4 sponge fin­gers, bro­ken in half

2tbsp cus­tard pow­der 200ml milk

3tbsp caster su­gar

1 egg white

Put the glacé cher­ries and raisins into a heat­proof bowl and cover with boil­ing water. Leave for 10min, then drain well. Add the sherry and leave to soak for about 1 hour, or overnight.

Put the sponge fin­gers into the base of 2 heat­proof glass dishes or ramekins. Share the fruit be­tween them, in­clud­ing any liq­uid.

Blend the cus­tard pow­der with the milk in a small non-stick saucepan. Heat un­til thick­ened and smooth. Stir in 1tbsp su­gar, then pour into the dishes.

Pre­heat the oven to 190°C, fan oven 170°C, Gas Mark 5. Whisk the egg white in a grease-free bowl un­til it holds its shape. Add the re­main­ing 2tbsp su­gar and whisk un­til stif f peaks form. Pile onto the desserts and bake for 5-6min, un­til golden. Ser ve at once.

Calo­ries per serv­ing

Prepa­ra­tion time: 20min, plus soak­ingCook­ing time: 5-6min Pre­pare ahead, fin­ish­ing off with the meringue top­ping when ready to serve.

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