Glam trifle slice

Name: Glam trifle slice
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: English, British, Scottish, European
Ingredients: 1 serving flavourless oil, for greasing; 1 large shop-bought large madeira loaf cake; 250 milliliters double cream; 2 Tbsps icing sugar; 2 gelatine leaves; 200 milliliters double cream; 3 Tbsps sweet sherry; 100 grams mascarpone; 4 Tbsps icing sugar; 3 Tbsps custard powder; 3 Tbsps icing sugar; 400 milliliters milk; 135 grams pack raspberry jelly; 350 grams frozen raspberry, defrosted

Glam trifle slice

Glam trifle slice takes roughly 1 hour and 40 minutes from beginning to end. One serving contains 538 calories, 7g of protein, and 31g of fat. This gluten free recipe serves 8. Plenty of people really liked this European dish. A mixture of sherry, pack raspberry jelly, gelatine leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. Users who liked this recipe also liked Zabaglione trifle slice, Iced trifle slice, and Green, Glam & Gourmande.

Instructions

Grease a 900g loaf tin, then line with cling film as smooth as you can get it. Use 1 long strip of baking parchment to line the base and ends of the tin, leaving some sticking up at each end to help you pull the loaf free later. Criss-cross another piece of parchment to line the base and longer sides.

Ingredients you will need

Base

For the cream layer, soak the gelatine in cold water. Gently warm the cream and sherry in a saucepan. When the gelatine is softened, squeeze out excess water, take the cream off the heat and stir in the gelatine until dissolved. Gently whisk in the mascarpone and icing sugar until smooth, then scrape into the tin and bang a couple of times to level. Chill until set about 1 hr.

Ingredients you will need

Powdered Sugar

Mascarpone

Gelatin

Sherry

Cream

Water

Equipment you will use

Sauce Pan

Whisk

Start each following layer while the previous layer is chilling. For the custard layer, soak the gelatine in cold water. Make up the custard following pack instructions, but using the quantities weve given. When the gelatine is soft, squeeze out excess water, remove the custard from the heat and stir in the gelatine until melted.

Ingredients you will need

Gelatin

Custard

Water

Lay cling film directly on the surface of the custard to stop a skin forming, then cool. Once room temp, scrape into the tin on top of the set cream layer, as above. Chill again until set.

Ingredients you will need

Custard

Cream

Make up the raspberry jelly following pack instructions but using 300ml water. Whizz with 150g of the raspberries, then sieve. Cool to room temp, then scatter the remaining raspberries over the set custard layer in the tin.

Ingredients you will need

Raspberry Jelly

Raspberries

Custard

Water

Equipment you will use

Sieve

Pour over the raspberry jelly and chill until the jelly is almost set.

Ingredients you will need

Raspberry Jelly

Jelly

Trim the brown edges from the Madeira cake, then cut it lengthways into big slices 1.5-2cm thick. Cover the jelly with sponge, like a puzzle, using as few bits as possible. Push slightly into the jelly to stick, then cover in cling film and chill until completely set, ideally overnight.

Ingredients you will need

Madeira

Jelly

To serve, turn the tin upside-down onto your serving plate. Ease the loaf from the tin using the overhanging parchment and gently peel off the cling film, then the parchment. Whip the final 250ml cream with the sifted icing sugar until thick enough to hold its shape. Spoon into a food bag, snip off the corner and pipe onto the top. Scatter with sprinkles, if you like.

Ingredients you will need

Powdered Sugar

Sprinkles

Cream

Equipment

Sauce Pan

Whisk

Sieve

Ingredients

Servings:

1serving

flavourless oil, for greasing 1large

shop-bought large madeira loaf cake 250milliliters

double cream 2Tbsps

icing sugar 2

gelatine leaves 200milliliters

double cream 3Tbsps

sweet sherry 100grams

mascarpone 4Tbsps

icing sugar 3Tbsps

custard powder 3Tbsps

icing sugar 400milliliters

milk 135grams

pack raspberry jelly 350grams

frozen raspberry, defrosted

Recommended wine: Cream Sherry, Moscato Dasti, Port

Trifle works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.