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| Recipe Archive > Desserts > |
Whitworths Old Fashioned Trifle with a Difference
Everyone is familiar with the much-loved Old Fashioned Fruit Trifle. Colourful layers of fruit and sponge cake suspended in jelly, with custard and cream swirled decandently into tall glass dishes. Delicious but time-consuming to make! I prefer this simpler version with a modern twist, where fruit and sponge cake is moistened with Limoncetta di Sorrento an Italian lemon based liqueur, instead of sweet sherry and the soft cream cheese and creme fraiche filling is topped with Whitworths light brown soft sugar (dark brown soft sugar may also be used for a deeper richer caramel) which is scattered over each pudding and left overnight in the fridge. When hey presto! It melts into a dark rich liquid caramel. Delicious!
The orange blossom water is not entirely necessary to use in the recipe, but it does add a fragrant citrussy depth to the chilled ivory coloured cream, flecked attractively with crimson raspberries
You will require 4 large tall wine glasses, or individual glass dessert bowls.
Equipment & Ingredients
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3 trifle sponge fingers, crumbled |
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4tbls raspberry jam, warmed |
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4 tsps Limoncetta di Sorrento,
or sweet sherry, or more to taste |
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2½ leaves of fine leaf gelatine (see tip) |
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10fluoz (½pt) orange juice |
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2 - 3tbls Whitworths golden caster sugar, to taste |
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300g (10½oz) fresh raspberries |
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| For the soft cheese filling: |
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200g (7oz) soft cream cheese |
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200ml (7fluoz) creme fraiche |
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Freshly grated rind of 1 large lemon |
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2tsps Star Kay White's orange flower water |
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2tbls Whitworths caster sugar |
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6tbls Whitworths light brown soft sugar (see intro) |
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Method
Divide the crumbled trifle sponge between the 4 glass bowls. Drizzle over the warm jam and chosen alcohol and top with the fruit, reserving 12 berries for decoration later.
Leave the gelatine to soak in cold water for 5 minutes and squeeze out the liquid. Heat the orange juice (do not boil) and stir in the soaked gelatine and sugar, until dissolved pour over the fruit base and leave to set in the fridge.
To make the cream cheese filling
Place the first four ingredients in a mixing bowl and beat until smooth. Whisk the egg whites until they form stiff peaks. Fold the caster sugar into the egg whites then fold the egg white into the cream cheese and creme fraiche mixture. Carefully pile the mixture (in which you can fold in extra fruit) into the dessert glasses, then smooth over the top until level.
Sprinkle the brown sugar in an even layer, over the tops of the puddings and transfer them to the fridge for 4 - 5 hours, or overnight until the sugar has melted into a rich dark liquid caramel. Serve decorated with the reserved raspberries and mint leaves.
Tip
Weigh the leaf gelatine accurately. Allow 15g (½oz ) gelatine (about 4 sheets) to set about 20fluoz (1pt) liquid (water, fruit juice, wine etc). The liquid should be hot but not boiling when the gelatine is added.
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