Trifle I

A superb dessert, made with cherries and grapes, Trifle I tastes fabulous. The unusual decoration on the top makes it look very attractive as well.8 oz. black grapes, halved and seeded

1 lb. fresh cherries, halved and stoned

8 fl. oz. sweet sherry

1 tablespoons cherry-flavoured liqueur

1 tablespoons cherry jam

1 x

9-inch Flan Case made with sponge, baked and cooled

½ pints Creme Patissiere

8 oz. Marzipan II, coloured red

8 fl. oz. double cream , stiffly whipped

Place the grapes and cherries in a large shallow bowl. Pour over the sherry and cherry-flavoured liqueur and set aside to marinate for 1 hour. Using a slotted spoon, remove the fruit from the bowl and set the fruit and the marinade aside.

Using a flat-bladed knife, spread the jam evenly over the base of the sponge flan case. Press the sponge into the bottom of a large glass serving bowl, being careful not to break the sponge. Pour over the reserved marinade and set aside for 1 hour.

Arrange the reserved grapes and cherries over the sponge. Using the flat-bladed knife, spread the creme patissiere over the top, smoothing it over with the knife.

On a board lightly dusted with icing sugar, using the heel of your hand, shape the marzipan into a long, thin roll, approximately 20-inches long and {-inch wide. Arrange the marzipan roll on top of the creme patissiere in a spiral pattern, leaving about 1-inch between each circular shape.

Fill a forcing bag fitted with a 1-inch star nozzle with the cream. Pipe the cream in between the marzipan, following the spiral pattern, and being careful not to cover the marzipan.

Cover the bowl with aluminium foil and place it in the refrigerator to chill for at least 20 minutes before serving.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus