✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Trifle with clementines (verrine & maxi version)
Description
The Trifle is one of the UK's most iconic desserts: a delicious combination of sponge cake, custard, fruit, alcohol and whipped cream or Italian meringue. It's a real showstopper on the festive table and a generous dessert that always appeals to young and old alike. My version features seasonal clementines, my ultra-soft homemade lemon cake, crunchy amaretti and a Cointreau-flavoured crème pâtissière. For an even more spectacular effect, I finish with an Italian meringue lightly gilded with a blowtorch. The good news is that this dessert can be made the day before and kept in the fridge - handy for special occasions! And if you don't have a traditional Trifle bowl, simply use a pretty salad bowl or make individual versions in verrines.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Place slices of lemon cake in the bottom of the Trifle bowl. Spread with peach jam and drizzle with Cointreau (or orange juice).
2. Add a layer of amaretti, then drizzle with more Cointreau.
3. Arrange a layer of clementine quarters, then cover with Cointreau pastry cream and a layer of whipped cream.
4. Stick clementine slices against the side of the bowl for a nice visual effect, then repeat the layers until the container is full.
5. Finish with a layer of Italian meringue, using a spoon or piping bag. Lightly brown with a blowtorch (be careful: the glass in the bowl can get hot!).
6. Set aside in the fridge for at least 4 hours, ideally overnight.
THERMOMIX® METHOD.
