Course: Dessert - Dish: - Serves: 8
This month’s guest recipe comes from “Savvy Dad’, Olly, a parenting and family finance blogger who loves to share money saving tips.
This recipe for a festive trifle takes inspiration from a well known TV chef, however it uses canned fruit to keep the costs down! Fruits canned in their own juices also contribute towards your 5-a-day.
For more recipes and money saving tips you can visit Olly’s website here. You can also follow Olly on Facebook, Twitter and Instagram.
Method:
- Split the trifle sponges and line with a quarter of the jam. Place the halves back together then line the base of a large glass bowl.
- Mix 50ml of amaretto together with 100ml of water and the juice of half a lemon and pour over the trifle sponges.
- Put the last of the jam into a saucepan with the lemon juice from the remaining half a lemon. Melt over a low heat before emptying in the tinned raspberries and drained cherries. Spoon the contents carefully around the pan so the fruit does not break down too much - it just needs to be bubbling in its juices.
- Tip the mixture from its pan over the sponge pieces.
- Whisk the egg yolks (ideally in a mixer) with the caster sugar until you have a yellow mixture that is smooth and silky. While still whisking, add in the remaining 25ml of amaretto and 50ml of water. Continue the whisking process until you're left with a light mousse. Whisk in the mascarpone until well combined.
- For the last part, use another bowl, whisk the egg whites until firm; fold these into the mascarpone mixture carefully before spreading this gently over the contents in the glass bowl. Cover the trifle and place in the fridge to allow the flavours to mix, ideally overnight. When ready to serve, remove from the fridge and add the crumbled caramelised biscuits. You could also add almonds and decorate with fresh fruit if you wish.
- Finally, serve. Enjoy!!
