Tilly's trifle

Name: Tilly's trifle
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: English, British, Scottish, European
Ingredients: 4 sheets gelatine; 650 grams Morello cherries; 2 Tbsps redcurrant jelly; 1 Swiss roll; 3 Tbsps dry sherry, optional; 70 grams amaretti biscuits, crushed; 1 vanilla pod, split in half; 8 egg yolks; 50 grams golden caster sugar plus 1 tbsp; 4 teaspoons plain flour; 568 milliliters pot double cream; 284 milliliters pot double cream; 50 grams chopped unsalted pistachios; 30 grams amaretti biscuits, crushed; 1 handful physalis (Cape gooseberries)

If you want to add more European recipes to your recipe box, Tilly's trifle might be a recipe you should try. This recipe serves 8. This dessert has 637 calories, 10g of protein, and 48g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of amaretti biscuits, pot double cream, redcurrant jelly, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you like this recipe, take a look at these similar recipes: Tilly's Pastelles, How to Make a Trifle | Italian Christmas Trifle, and Trifle.

Instructions

First, make the jelly. Soak the gelatine leaves in cold water until floppy, then drain. Strain off the juice from the cherries into a jug you should have around 350-400ml.

Ingredients you will need

Cherries

Gelatin

Jelly

Juice

Water

Put the juice and the redcurrant jelly in a pan, stirring until it boils and the redcurrant jelly has melted. Take off the heat, cool for a few mins, then stir in the gelatine until it dissolves.

Ingredients you will need

Gelatin

Jelly

Juice

Equipment you will use

Frying Pan

Pour into a shallow pan or dish to cool, then chill until set.

Equipment you will use

Frying Pan

For the custard, scrape the vanilla seeds from the pod into a large bowl.

Ingredients you will need

Custard

Vanilla

Seeds

Equipment you will use

Bowl

Add the egg yolks, 40g sugar and the flour, then whisk until pale and creamy.

Ingredients you will need

Egg Yolk

All Purpose Flour

Sugar

Equipment you will use

Whisk

Pour the cream into a medium-size pan and bring just to the boil. Gradually whisk the cream into the yolk mix. Wipe out the pan, then return the mixture to it. Cook slowly over a low heat, stirring with a wooden spoon until thickened take extra care to stir well at the edges of the pan. Cool, stirring every so often.

Ingredients you will need

Cream

Egg Yolk

Equipment you will use

Wooden Spoon

Whisk

Frying Pan

To assemble the trifle, slice the Swiss roll into 8 pieces and arrange on the base and around the inside of a large glass serving bowl.

Ingredients you will need

Base

Roll

Equipment you will use

Bowl

Sprinkle with the sherry, if using.

Ingredients you will need

Sherry

Turn the jelly out onto a board and chop with a sharp knife. Scatter the drained cherries and chopped jelly on top of the Swiss roll, then sprinkle over the crushed amaretti.

Ingredients you will need

Amaretti Cookies

Cherries

Jelly

Roll

Equipment you will use

Knife

Pour the cooled custard over the biscuits, then return to the fridge until cold (about 2 hrs). For the topping, whip the cream to soft peaks with 1 tbsp sugar, then spoon or pipe it over the custard. The trifle can be covered and chilled for up to 2 days at this point.

Ingredients you will need

Biscuits

Custard

Cream

Sugar

To serve, sprinkle over the pistachios and remaining amaretti. Push back the leaves of the physalis and poke the fruit into the cream.

Ingredients you will need

Pistachio Nuts

Amaretti Cookies

Physalis

Cream

Fruit

Equipment

Ingredients

Servings:

4sheets

gelatine 650grams

Morello cherries 2Tbsps

redcurrant jelly 1

Swiss roll 3Tbsps

dry sherry, optional 70grams

amaretti biscuits, crushed 1

vanilla pod, split in half 8

egg yolks 50grams

golden caster sugar plus 1 tbsp 4teaspoons

plain flour 568milliliters

pot double cream 284milliliters

pot double cream 50grams

chopped unsalted pistachios 30grams

amaretti biscuits, crushed 1handful

physalis (Cape gooseberries)

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. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.