Quick, simple, and giving a bit of a twist to a British classic, Catherine Hill is giving Spabreakers a mouth-watering recipe from her beautiful new book, The Weekend Cookbook for the Queen’s Diamond Jubilee Weekend!
I’ve never been a fan of jelly in trifles – which is a bit of luck really as it cuts your time in the kitchen by half! This really is a quick assembly job of a dessert that is worth its weight in gold. Make it an hour or so ahead and then wheel it out with your head held high!
Serves 8 / Ready in 15 minutes
– 4 Double chocolate
– Chip muffins (about 250g in total)
– 3 Tablespoons
– Chambord liqueur or crème de cassis
– 250g Pot mascarpone cheese
– 2 Tablespoons icing sugar
– 284ml Pot double cream, lightly whipped
– 400g Raspberries
– 500g Pot fresh ready-made custard
– Chocolate curls to decorate
– Cut the muffins into thick chunks and place in the bottom of a large trifle dish.
– Drizzle over the liqueur or cassis and set to one side.
– Beat together the mascarpone cheese and icing sugar and then stir in the double cream.
– Set to one side.
– Scatter the raspberries over the muffins, reserving a good handful for decoration.
– Pour over the custard and then spoon over the mascarpone mixture.
– Top with the chocolate curls and the remaining raspberries and chill until needed.
The trick to making really impressive chocolate curls is to have the chocolate at just the right temperature. If it’s too cold, they’ll fracture and break, too warm and they just won’t work. If you really don’t fancy the effort, simply ‘peel’ a big slab of chocolate with a vegetable peeler over the top of the trifle.
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