Amongst boozy trifles, Sherry Trifle is the most traditional, but it's far from the only option.
This recipe makes a particularly boozy vodka and raspberry trifle.
Use of good vodka is strongly recommended: I tend to use Stolichnaya. However, if you want an extra raspberry kick and can lay hands on some, Smirnoff Raspberry Crush works very well.
Cooking Time
Prep: 30 mins
Cooking: 480 mins
Total: 510 mins
Categories
Dessert
Ingredients
- 1 Pack raspberry Jelly
- 1/4 bottle vodka
- Sponge fingers
- 1 Punnet fresh Raspberries (frozen works too)
- 2 tbsp Custard Powder
- 4 tbsp caster sugar
- 1pt Milk
- 1pt Double or whipping Cream
- Glace Cherries
- Sprinkles/hundreds and thousands
Method
- Measure 6 tablespoons of vodka into a glass/cup and set aside for later
- Arrange the sponge fingers in the base of a trifle bowl
- Scatter the raspberries over the top of them
- Break the jelly cubes into small chunks and put into a measuring jug
- Add about 2 shots of vodka to them
- Pour the remaining vodka over raspberries and sponge fingers
- Boil roughly half a pint of water and pour over the jelly cubes
- Stir until the cubes are fully disolved
- Top up with cold water to bring the volume up to 1 pint (568ml)
- Stir well
- Pour over the sponge fingers and raspberries, giving a gentle stir to help mix any unabsorbed vodka in
- Put in the fridge to set for at least 3 hours
- Put 2 tablespoons of custard powder into the bottom of a saucepan
- Add 2 tablespoons of caster sugar
- Add (roughly) 2 tablespoons of milk and stir until you get a thick paste
- Add the set-aside vodka and stir in
- Stir in the remainder of the pint of milk
- Put the saucepan over a medium-low heat and gently stir continuously
- Bring up to a gentle boil - the custard will start to thicken shortly before reaching the boil
- Remove from the heat and pour into a jug
- Cover with kitchen towel or cloth and put into the fridge to cool
- Once cooled, remove both custard and jelly from the fridge
- Remove and discard any skin that's formed on the custard
- Spoon the custard over the top of the jelly and spread out relatively evenly
- Put back into the fridge
- Put 2 tablespoons of caster sugar into the bottom of a clean mixing bowl
- Pour the cream in
- Use an electic whisk to beat until light and peaky
- Remove the trifle bowl from the fridge and carefully spoon the cream over the top
- Decorate with the glace cherries
- Sprinkle Hundreds and Thousands over the top
- Put back in the fridge for at least a couple of hours
Keywords
Cream, Trifle, Custard, Jelly, Vodka, Raspberry,
