As I have mentioned before, a dessert without booze is not really a dessert. Consequently, it could be said that desserts with more booze in it are better desserts, and this reasoning makes trifle the King and Queen of desserts. Trifle, or at least the version my mum makes, requires two types of drink, rather than just one – you drench the cake in port, and you put something stronger in the cream. Seeing that it’s the first of January today, I imagine you’ve got a bellyful of alcohol right now, but you don’t have to make trifle today, you can have it tomorrow, maybe!
Trifle is brilliant because you can make it with anything you want – the basic recipe stays the same, you just fill in the details differently to make the same dessert with a completely different theme. This Christmas we made a raspberry one which was delicious. You can stick to this recipe, or change it around – replace the fruit and choose a liqueur that goes well with it. Peaches with triple sec, cherries and chocolate with kirsch, or even bananas and baileys. – the range of possibilities is pretty vast.
Trifle becomes more delicious the longer you leave it (up to a certain point, of course), so if you can make it a day in advance, do it, it’ll blow your mind. If not, make sure you let it rest for at least a few hours before you serve up.
For a batch that’ll feed 10 people, use:
- 500ml of mascarpone
- 500ml of fresh cream (the whipping type)
- some sugar, to taste
- 350gr of raspberries
- one cake, that you made yourself with last week’s recipe
- a glass, more or less, of Chambord or Crème de Cassis
- a glass, more or less, of sweet port
Slice your cake lengthways in enough slices to make 2 layers. Cover the base of a big oven dish or something like that with cake slices, then pour over the port. You want the cake to be flavoured thoroughly with port, but not soaking.
Now whip your cream (use an electric whisk if you have one), add sugar to taste, then add in the mascarpone and the liqueur and mix well. Purée about half the raspberries and add those to the cream mixture as well. Now scoop about half the cream onto the first cake layer, and top the layer with half of the raspberries you have left. Repeat the process, don’t forget the port the second round, top with cream, put it in the fridge and leave it alone for a few hours. Just before serving up, top the whole thing with the last of the raspberries.