Pascale’s fat tipsy triffle

This triffle by Lorraine Pascale. Another model turned chef but OMG! PLEASE don’t think twice before giving this a try.I had to upload this recipe before It gets lost somewhere on the web. This is a recipe we tried for Christmas 2011. But I really do love it so I rather keep it safe here. We made this last Christmas and last New years due to the success of Christmas dinner! The picture belongs to the first triffle..I will eventually upload the second photo. It was and It is the perfect ending to a great meal!!! TRY IT TRY IT!!! This is for my beloved friends and sister!

  • 2 x ready-made Madeira loaf cakes
  • 150ml amaretto or any other liqueour, plus extra for flambéeing
  • 800g strawberries, hulled, cut in half lengthways
  • 250g amaretti biscuits, crumbled
  • few drops vanilla extract
  • 100g icing sugar
  • 900ml/1½ pints double cream
  • 200g/7oz white chocolate, grated

 

 

    1. Put the trifle dish on a large tray to make it easy to carry. Slice one of the Madeira cakes into 0.5cm/¼in slices and use a few of the pieces to line the bottom of the dish. (Make sure they are nice and tight and in a single layer, so push down any bits that are standing up too high.)
    2. Brush the sponge with some of the amaretto. Then take a few strawberries halves that are roughly the same size and put them point upwards on the outer edge of the cake so the cut edges are pressing up against the glass. Repeat all the way round the dish.
    3. Sprinkle some crumbled amaretti biscuits on top of the sponge to a third of the way up the strawberries.
    4. Place the vanilla, icing sugar and cream in a bowl and whisk until thick and well combined.
    5. Spread a third of the cream on top of the strawberries and crumbled biscuits, and smooth it down with a spoon.
    6. Once the cream mixture is level in the bowl, wipe round the edge with kitchen towel. Sprinkle over with white chocolate.
    7. Repeat the layering process until the bowl is full, finishing with a layer of strawberries. Chill in the fridge until ready to eat.
    8. Shortly before serving, you can flambé the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat. Gently ignite the mixture and pour it over the trifle. 

Recipe taken from the BBC website. I wouldn’t change a thing. I didn’t anyway. It works perfectly. Enjoy!

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