£ $ $

A very, very boozie Christmas trifle

Jan 01, 2015

This is a perfect one for the end of year silly season. 

For the base:

5 dried figs
1 cup of walnuts
Make a teabag of cinnamon, cloves, cardamom, black pepper (to be suspended in the mixture)
Add brandy, sherry, white rum to taste

Make sure everything is covered and allow this mixture to marinate for a few days at least. 

To assemble: 

Use either Italian cat tongue biscuits or plain sponge cake, or a mixture of both. Cover the base of your serving dish. 

For the boozie base mix, purée it in a hand-held blender with two ripe bananas. Smooth this over the biscuit base. Now add a mixture of heated raspberry jam and a squeeze of lemon. Cover this level with blackberries, or your choice of berry.

Top with mascarpone mixture:
750 g of mascarpone
3 beaten egg whites
1 cup of sugar (we like coconut blossom sugar)

Do the egg whites with the sugar, add the mascarpone and then the egg yolks. If you're really naughty, add more brandy to this. We did! 

Smooth this over the berries and let the trifle rest in the fridge overnight. Serve with your choice of fruit!







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