Topsy-turvy tipsy trifles

Can't resist the call of a trifle dessert on Christmas? Try this version which flips the trad trifle on its head
Trifle dessert

The team at Trewithen Dairy in Cornwall share their recipe for topsy-turvy tipsy trifles

trewithen.co.uk

Serves    6

Mini trifle bowls or wine glasses 6

For the jelly:

  • Gelatin leaves 2
  • Frozen raspberries 350g
  • Caster sugar 4 tbsp

For the trifles:

  • Amaretti biscuits 24
  • Amaretto 6 tbsp
  • Canned pears in syrup 6 halves, drained and chopped
  • Raspberries 36
  • Custard 400g
  • Trewithen Dairy clotted cream 200g
  1. For the jelly: soak the gelatin leaves in a bowl of cold water for 5 minutes until soft.
  2. Put the raspberries and sugar in a pan over a medium heat and stir until the mixture starts to simmer. Remove from the heat and transfer into a blender. Blitz to a puree and then pass through a sieve (to remove any seeds) into a heatproof jug.
  3. Squeeze any excess liquid from the gelatin leaves, then add to the raspberry puree and stir until dissolved. Leave to cool until just beginning to set but still pourable.
  4. For the trifles: crush 3 amaretti biscuits into the bottom of each mini trifle bowl, then pour 1 tbsp of amaretto over each.
  5. Divide the chopped pears between the bowls, then add 6 raspberries to each, pushing the fruit to the edges of the bowls. Crush 1 amaretti biscuit in each bowl over the fruit, then spoon the custard on top.
  6. Pour the jelly over the custard and place the trifles in the fridge to set for 1 hour.
  7. To serve: spoon a large dollop of clotted cream over the set jelly in each bowl.

Supported by

Indy Cafe Cookbook Volume 2

You will need

Mini trifle bowls or wine glasses 6

For the jelly:

  • Gelatin leaves 2
  • Frozen raspberries 350g
  • Caster sugar 4 tbsp

For the trifles:

  • Amaretti biscuits 24
  • Amaretto 6 tbsp
  • Canned pears in syrup 6 halves, drained and chopped
  • Raspberries 36
  • Custard 400g
  • Trewithen Dairy clotted cream 200g

Method

  1. For the jelly: soak the gelatin leaves in a bowl of cold water for 5 minutes until soft.
  2. Put the raspberries and sugar in a pan over a medium heat and stir until the mixture starts to simmer. Remove from the heat and transfer into a blender. Blitz to a puree and then pass through a sieve (to remove any seeds) into a heatproof jug.
  3. Squeeze any excess liquid from the gelatin leaves, then add to the raspberry puree and stir until dissolved. Leave to cool until just beginning to set but still pourable.
  4. For the trifles: crush 3 amaretti biscuits into the bottom of each mini trifle bowl, then pour 1 tbsp of amaretto over each.
  5. Divide the chopped pears between the bowls, then add 6 raspberries to each, pushing the fruit to the edges of the bowls. Crush 1 amaretti biscuit in each bowl over the fruit, then spoon the custard on top.
  6. Pour the jelly over the custard and place the trifles in the fridge to set for 1 hour.
  7. To serve: spoon a large dollop of clotted cream over the set jelly in each bowl.
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Churchill Recreate
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South West 660

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SW660
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Supported by

Churchill Recreate
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Mini trifle bowls or wine glasses 6

For the jelly:

  • Gelatin leaves 2
  • Frozen raspberries 350g
  • Caster sugar 4 tbsp

For the trifles:

  • Amaretti biscuits 24
  • Amaretto 6 tbsp
  • Canned pears in syrup 6 halves, drained and chopped
  • Raspberries 36
  • Custard 400g
  • Trewithen Dairy clotted cream 200g
  1. For the jelly: soak the gelatin leaves in a bowl of cold water for 5 minutes until soft.
  2. Put the raspberries and sugar in a pan over a medium heat and stir until the mixture starts to simmer. Remove from the heat and transfer into a blender. Blitz to a puree and then pass through a sieve (to remove any seeds) into a heatproof jug.
  3. Squeeze any excess liquid from the gelatin leaves, then add to the raspberry puree and stir until dissolved. Leave to cool until just beginning to set but still pourable.
  4. For the trifles: crush 3 amaretti biscuits into the bottom of each mini trifle bowl, then pour 1 tbsp of amaretto over each.
  5. Divide the chopped pears between the bowls, then add 6 raspberries to each, pushing the fruit to the edges of the bowls. Crush 1 amaretti biscuit in each bowl over the fruit, then spoon the custard on top.
  6. Pour the jelly over the custard and place the trifles in the fridge to set for 1 hour.
  7. To serve: spoon a large dollop of clotted cream over the set jelly in each bowl.

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