You can make a big one if you like but these are cute, don’t you think? I made a big version (in fact it was huge) for a Jubilee party at our friend, Jeanne’s house. There were about 14 people going so I made the most enormous trifle and an apricot frangipane tart aswell. Well you wouldn’t want to run out of desserts would you?
Jeanne knows how to throw a party, she has a fine selection of a cushions in a pink Jubilee style and she always makes the best drinks. Champagne with strawberries and a big jug of Pimms filled with fresh fruit, cucumber and mint. How to choose? One of each obviously.
Even after a gorgeous buffet prepared by Jeanne everyone managed to polish off one or (in some cases) two desserts. It’s difficult to get a good picture of a trifle as you can see from my attempt below, it’s like a big sloppy delicious mess really. I was pleased with the glaze on my apricot tart though.
So, solely for your benefit you understand, I had to make some of these pretty little individual trifles that would photograph better.
Just a few tips; the recipe below is just an outline, it obviously depends on the size of you dish, glass or bowl as to how much of everything you need. The fruit can be replaced with whatever is in season or looks nice in the market, as can the booze, just try to match it with the fruit. You may have to do a few taste tests first before you get the right combination!
Oh and don’t go too mad with the amount you put in, apparently it is possible to have too much alcohol in a trifle. Mine was a little on the strong side but there are worse things in life and I didn’t hear anyone complaining.
Individual Strawberry & Amaretto Trifles
- mini sponge cakes (or trifle sponges)
- strawberry jam
- fresh strawberries
- icing sugar
- creme patissiere (or thick custard) see my recipe That amount was enough for 4 or 5 individual trifles . I added a splosh of amaretto to it instead of the orange blossom water.
- double cream (for whipping)
- vanilla extract
- caster sugar
- flaked almonds (toasted in a dry pan)
- amaretti biscuits
Spread the jam on each of the sponges and sandwich them together to form a single layer covering the bottom of your dish, glass or bowl. Try one. Jam sponge is lovely, how long has it been?
Poke holes all over the sponges with a wooden skewer and slowly drizzle over the Amaretto letting it soak in. Don’t go too mad. Leave it for about 10 minutes to soak in properly.
Hull and half or quarter some strawberries and arrange them evenly on top of the sponge. Blend about the same amount of strawberries and a tablespoon or two of icing sugar to a smooth coulis/sauce and pour it over the strawberries.
Cover with a layer of cooled creme patissiere (or thick custard). Whip some cream with the same amount of mascarpone, a little vanilla extract and a few tablespoons of caster sugar to soft peaks. Spread this evenly over the custard layer.
Refrigerate until ready to serve and then top with a layer of toasted flaked almonds and crumble over some Amaretti biscuits.
Things That Made Me Smile Today
Rufus posing on his favourite sofa. Very handsome he looks too!!