Amaretto & Raspberry Trifle

Sarah L Samuels
6 days ago
3 min read

I love a trifle and I was going to make a traditional sherry one but decided as I had a bottle of Amaretto still half full I would use this up instead.

As you all know I love anything with almonds in it so I thought I would use some fresh raspberries as they pair so well with almonds.

It is a traditional trifle with cake, fruit, jelly, custard and topped with a generous layer of fresh cream and toasted almonds.

You could use sherry if you prefer and whatever fruit you like depending on the time of year.

Jump to recipe

Making the cake: Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and grease and line a 2lb loaf tin. You only need half of the cake recipe.

In the bowl of a stand mixer put the butter and sugar and beat until light and fluffy.

Add the eggs one at a time and mix until fully incorporated before adding the next egg.

Once all the eggs are incorporated add the flour, ground almonds, milk and lemon zest and mix.

Put the mixture in the prepared tin and level with a small spatula.

Bake in the pre-heated oven for 60 minutes or until a cake tester comes out clean.

Leave the cake to cool slightly in the tin then place on a wire baking rack to cool completely.

Making the jelly: make 1 pint of jelly per the manufacturer instructions- leave to cool.

Making the custard: You need to make double the recipe. In a large heatproof mixing bowl place the egg yolks, caster sugar, cornflour and vanilla bean paste.

Whisk together until smooth.

Place the milk in a large pan and heat until just before boiling point.

Add the milk slowly into the egg mixture and whisk until fully combined.

Pour back into the pan and on a medium heat whisk until thickened.

Put the custard into a heatproof bowl and cover the surface with cling film so it doesn’t get a skin on the surface. Leave to cool completely.

Building the trifle: cut the cake into 2cm cubes and place in the bottom of a large trifle bowl. Sprinkle over the fresh raspberries and amaretto. Pour over the cooled jelly and place into the fridge to set.

Once set add the cooled custard and level with a small pallet knife.

Whip the cream until stiff peaks in a stand mixer or with a hand whisk.

Place 1/4 of the cream into an icing bag fitted with a 2A nozzle.

Spread the rest of the cream over the top of the custard and level.

Pipe the remaining cream around the edges of the trifle bowl and sprinkle the toasted almonds in the middle.

Keep in the fridge until ready to serve.

Amaretto & Raspberry Trifle

Sarah’s servings: 8

Sarah’s skill: medium

Baking time: 60 minutes

INGREDIENTS

madeira cake - half 2lb loaf

1 pint of raspberry jelly

custard - double recipe

250g fresh raspberries

200ml amaretto

600ml double cream

3 tbsp flaked almonds, toasted

METHOD

Making the cake: you will only need to use half of the cake for the trifle. Bake the cake using the Madeira Cake recipe card instructions.
Making the jelly: make 1 pint of jelly per the manufacturer instructions- leave to cool.
Making the custard: make double the recipe using 1000ml of milk. Make the custard using the Vanilla Custard recipe card instructions.
Put the custard into a heatproof bowl and cover the surface with cling film so it doesn’t get a skin on the surface. Leave to cool completely.
Building the trifle: cut the cake into 2cm cubes and place in the bottom of a large trifle bowl. Sprinkle over the fresh raspberries and amaretto. Pour over the cooled jelly and place into the fridge to set.
Once set add the cooled custard and level with a small spatula.
Whip the cream until stiff peaks in a stand mixer or with a hand whisk.
Place 1/4 of the cream into an icing bag fitted with a 2A nozzle.
Spread the rest of the cream over the top of the custard and level.
Pipe the remaining cream around the edges of the trifle bowl and sprinkle the toasted almonds in the middle.
Keep in the fridge until ready to serve.