Triffle
Posted in /Cooking/Desserts on Sunday, April 02, 2017
This is a lovely light and colourful dessert. You can use leftover cake (if such a thing exists) or ladyfingers. Make sure you lick the bowl of the custard, because it is amazing!
Ingredients
1 sponge cake or package of lady fingers cut into cubes
1 cup raspberry jam
1 package fresh berries
1 1/4 heavy cream
3 egg yolks
3 Tbsp white sugar
1 1/4 heavy cream
2 oz sliced almonds (Optional it looks and tastes great without this step)
Directions
- Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
- Heat 10 fl. oz. cream in a medium saucepan over medium heat.
- While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth.
- Strain yolk mixture into a clean bowl.
- Pour hot cream into egg yolks and stir vigorously.
- Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon.
- Remove from heat and allow to cool.
- While custard is cooling, whip 10 fl oz. cream until soft peaks form.
- Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
- Spread cooled custard over cake in bowl.
- Top with whipped cream and toasted almonds.
- Chill 2 hours before serving.
- This can also be made into individual cups, I like to use wine glasses because the colours are so vibrant and artys.
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