Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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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.
