Sunday, 21 July 2013

Sherry Trifle

From Trifle: Heavenly Layers, Michelle Keogh, Penguin Books, 2012.

Travelled to Melbourne to see King Kong the musical. Spectacular, but not a particularly good musical. While wandering the city though I saw a book on trifles—which are possibly my favourite desserts—and had to buy it. My first attempt at one of the trifles from the book didn’t look like ‘heavenly layers’ because of my failure in this regard—but it tasted pretty good.
The book uses many purchased ingredients such as tinned fruits though details the making of the cake element and the custard. I short-circuited this and bought my cake and my custard ready-made.

The first layer was made of slices of mini Swiss rolls cut into pieces and laid at the bottom of the container. Sweet sherry was sprinkled on the cake. On top of this went slices of tinned peaches. Then custard was poured over and it went into the refrigerator for a few hours. At serving time whipped cream was placed on top and it was sprinkled with roasted almond slivers. My error in the making was to place the ingredients in too loosely so that the custard ran down the sides and hid the layers. The taste wasn’t affected.
I’m sure it won’t be long before I’ll be getting into making more of these delicious desserts.
Taste: ✔✔✔✔           Ease of cooking: ✔✔✔✔ (easy when using store-made ingredients)

No comments:

Post a Comment