
"Ms Lawson brings to life the sensual aspects of cooking,… Read on
It is not really a tiramisu as such...just used the basic… Read on
This is unlike anything else: the texture is soft set, so… Read on
I don't think I could write a book that didn't include a recipe for trifle somewhere - and this, I tell you, is the trifle to end all trifles. The shiny black of the berries, the soft whiteness of the mascarpone above them and the golden toastiness of the almonds on top, make it, in the first instance, beautiful to look at.
But the key element here is ease: unlike with other trifles, there is no caution-requiring cooking of custard, which however delicious, has its stresses. In fact, the only cooking whatsoever is a little heating of some jam on the stove.
The Anglo factor is provided by the trifle sponges, jam and hedgerow-redolent fruit; the amaretti, limoncello - or any other lemon liqueur - and tiramisu-like eggy mascarpone layer fulfil the Italian side of the partnership.
Recipe posted by NigellaMy goodness, this is so incredibly delicious... rich, zingy, creamy and packs an alcoholic punch all at once. I bought this out after a big pasta dinner and everyone loved it.... except for the young ones (10 and 12) who found the lemon liqueur too strong but were happy to eat the leftover amaretti biscuits straight out the packet :) An expensive dessert but well worth the money and time for a treat! Xx
Posted by RudieFoodie on 10th Jun 2011 at 17.55
THIS IS THE MOST FAB DESSERT I HAVE EVER MADE, ALTHOUGH I MUST ADMIT I AM NOT A BAKER, JUST A FAB COOK -- MY BEST FRIENDS (WHO ARE IN THE BAKERY BUSINESS) COULD NOT BELIEVE THIS TRIFLE ---- I ALWAYS WANTED THIS BOOK JUST FOR THIS RECIPE!! I MISS YOU ON THE T.V. NIGELLA ------
Posted by LADYDIANNE on 24th Jun 2011 at 19.48
Hi, I've got a question here. What can I use to substitute these 3 ingredients? - trifle sponge (can I use the regular sponge cake?) -amaretti biscuits -limoncello (can I just use lemon juice instead??) Thanks!! ~Elyn~
Posted by e_lynn on 23rd Aug 2011 at 8.51