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Ingredients:
- A couple of handfuls of flaked, toasted almonds
- 350 grams of raspberry jelly (also known as gelatin dessert)
- 150 grams of fresh raspberries, plus extra for decoration
- 500 grams of ready-made Devon custard (or any instant custard)
- 500 ml of double or whipping cream
- 400 grams of Madeira cake, cubed
- 3 tablespoons of icing sugar (powdered sugar)
- 3 tablespoons of whiskey (optional, adjust as per taste)
- 1/2 teaspoon of vanilla bean paste
Equipment:
- Large mixing bowl
- Electric mixer or whisk
- Piping bag with star nozzle (optional)
- Serving glasses or trifle dish
- Pyrex jug (or any heatproof jug)
- Spoon and fork
Prep Time: 30 minutes (plus several hours for jelly to set, preferably overnight)
Total Time: 30 minutes active preparation + setting time
Servings: 4 generous portions
Instructions:
1. Prepare the jelly according to package instructions the day before serving. Once dissolved and combined with water, add a handful of raspberries into the mixture, and let it set in the refrigerator. When the jelly is set, break it up using a spoon or fork to create smaller chunks.
2. Toast the flaked almonds in a dry pan over medium heat until golden brown, then let them cool.
3. In a large mixing bowl, combine 500 ml of double cream, 3 tablespoons of icing sugar, and 1/2 teaspoon of vanilla bean paste. Whip the mixture until it thickens to a piping consistency. Transfer some of the whipped cream to a piping bag fitted with a star nozzle, leaving some for layering.
4. Begin layering your treats by placing a layer of Madeira cake cubes at the bottom of each serving glass or dish. Drizzle about 1 tablespoon of whiskey over the cake cubes to soak them.
5. Add a few fresh raspberries on top of the moistened cake pieces.
6. Spoon a generous amount of the broken-up raspberry jelly on top of the raspberries and cake.
7. Pour a layer of the custard over the jelly.
8. Pipe or spoon a thick layer of whipped cream over the custard, creating a clean and attractive layer.
9. Garnish with a sprinkle of toasted almonds and the remaining fresh raspberries.
10. Allow the layered treat to chill in the refrigerator for a little while before serving to let the flavors meld together beautifully.
Cooking Tips:
- If preparing for children or those who prefer not to consume alcohol, omit the whiskey.
- Ensure the jelly is well set to prevent the layers from blending together.
- Piping the cream gives a professional touch, but spooning it is just as effective if preferred.
Remember to enjoy this delicious Whiskey Raspberry Tipsy Layered Treat with sheer delight, brought to you by What's For Tea, and find more wonderful recipes on their YouTube channel at https://www.youtube.com/@WhatsForTea
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Tipsy Laird: Trifle with whisky.
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