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Nutritional information per serving:
Nutritional value per serving
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One serving of this recipe counts as 0
of your 5-A-DAY target of fruit and vegetable portions.
Festive Cherry, Raspberry and Amaretto Trifle
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.
- 16 trifle sponges
- 200g blackcurrant jam
- 300g canned raspberries
- 425g canned pitted black cherries
- 1 pack of lotus caramelised biscuits
- 50ml amaretto
- 200ml water
- Juice of one lemon
- 2 large eggs (separated)
- 100g caster sugar
- 500g mascarpone cheese
- Split the trifle sponges and line with half of the jam. Place the halves back together then line the base of a decent sized large glass bowl. Break half a packet of the caramelised biscuits into crumbs using a bag and a rolling pin, then scatter most of them over the sponges. Save some for the top of the trifle.
- Mix 40ml of amaretto together with 150ml of water and the juice of half a lemon, and pour over the base mix.
- Put the remaining jam into a large saucepan with the lemon juice from the remaining half a lemon. Melt over a low heat before emptying in the tinned raspberries and 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 biscuit mix and 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. Whilst still whisking, add in the remaining 10ml 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 toss on some finely broken crumbed caramelised biscuits. You could also add almonds.
- Finally, serve.
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