member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    SCOTCH WHISKY TRIFLE


    Source of Recipe


    Internet

    List of Ingredients




    --- -------COFFEE-CARAMEL
    CUSTARD------------------
    2 2/3 c Half and half
    6 Egg yolks
    3/4 c Dark brown sugar, packed
    3 tb All-purpose flour
    1 1/2 ts Vanilla extract
    1 c Whipping cream -- chilled +
    2 tb Whipping cream -- chilled
    1 1/4 ts Instant espresso powder
    -OR- instant coffee powder
    3 tb Scotch whisky
    -----TRIFLE-----
    1 Frozen pound cake, 1-lb.size
    -thawed, cut into 3/4" cubes
    6 tb Scotch whisky
    1 c Raspberry jam
    1 pt Fresh raspberries -- -OR-
    24 oz -Frozen raspberries, thawed
    2 lg Bananas -- peeled,
    - halved lengthwise, sliced
    -----TO FINISH-----
    2 c Whipping cream -- chilled
    3 tb Sugar
    3 tb Scotch whisky
    1/2 pt Fresh raspberries
    Semisweet chocolate
    - curled or grated

    Recipe



    For custard: Scald half and half in heavy medium
    saucepan. Whisk yolks, sugar and flour in top of
    double boiler until smooth. Gradually whisk in hot
    half and half. Set over boiling water and stir until
    custard is very thick and mounds when dropped from
    spoon, about 6 minutes. Set top of double boiler over
    ice and chill custard, whisking occasionally. Mix in
    vanilla.

    Combine whipping cream and espresso powder in large
    bowl and stir until powder dissolves. Beat to firm
    peaks. Add Scotch and beat until firm. Fold cream
    mixture into cold custard in 2 additions. (Can be
    prepared 1 day ahead. Cover and refrigerate.)

    For trifle: Place half of pound cake cubes in 3-quart
    trifle bowl or glass bowl. Sprinkle with 3
    tablespoons Scotch and toss. Heat jam in heavy small
    saucepan until just pourable. Spoon half of jam over
    cake and spread. Top with half of custard. Top with
    1/2 the raspberries, making sure some berries show at
    sides of bowl. Top with half of bananas. Place
    remaining pound cake cubes in another bowl. Sprinkle
    with 3 tablespoons Scotch and toss. Layer fruit over.
    Spoon remaining jam over and spread. Top with
    remaining custard, then with other halves of
    raspberries and bananas. Cover and refrigerate until
    set, at least 3 hours. (Can be prepared 1 day ahead).

    Whip cream and sugar in large bowl to stiff peaks.
    Add 3 tablespoons Scotch and beat to firm peaks.
    Mound cream atop trifle. Garnish with fresh
    raspberries and chocolate.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |