This elegant Scottish Trifle combines a delicate sponge roll soaked in sherry with a rich, creamy custard infused with crème fraîche. Layered with crunchy amaretti biscuits and topped with whipped cream, this dessert offers a delightful contrast of textures and flavors. It is a perfect choice for holiday gatherings, dinner parties, or any special occasion where you want to impress guests with a classic, homemade treat. The combination of fruit jam, kirsch, and sherry adds a complex depth of flavor that is both comforting and refined.
Scottish Trifle
Description
This elegant Scottish Trifle combines a delicate sponge roll soaked in sherry with a rich, creamy custard infused with crème fraîche. Layered with crunchy amaretti biscuits and topped with whipped cream, this dessert offers a delightful contrast of textures and flavors. It is a perfect choice for holiday gatherings, dinner parties, or any special occasion where you want to impress guests with a classic, homemade treat. The combination of fruit jam, kirsch, and sherry adds a complex depth of flavor that is both comforting and refined.Ingredients
Directions
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Preheat the oven to 400ðF (200ðC). Line a 13x9x2-inch baking pan with parchment paper.
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In a large bowl, beat eggs, sugar, and vanilla extract until the mixture is thick and pale.
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Sift flour and baking powder over the egg mixture and fold gently but thoroughly until just combined.
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Spread the batter evenly in the prepared pan.
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Bake for 8 minutes, or until the cake is puffed and golden.
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Immediately invert the cake onto a lightly sugared kitchen towel.
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In a small saucepan, melt the raspberry jam over low heat. Stir in the kirsch.
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Spread the warm jam mixture evenly over the surface of the cake.
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Starting with a long side, use the towel to guide you as you roll up the cake jelly-roll fashion.
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Sprinkle the roll lightly with sherry. Wrap the roll firmly in the towel and let it cool completely.
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Once cool, unwrap and cut the sponge roll into 3/4-inch slices.
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To make the custard, set a bowl over a saucepan of simmering water. Beat egg yolks and sugar with an electric mixer until thick and pale.
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Remove from heat and gradually stir in milk, heavy cream, and vanilla.
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Return the bowl to the simmering water and cook, stirring constantly, until the custard reaches 170ðF (77ðC) on a candy thermometer.
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Transfer the custard to a metal bowl and whisk in the crème fraîche and remaining sherry.
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Set the bowl in a larger bowl of ice water and whisk until the custard is completely cool. Cover the surface with plastic wrap and chill until cold.
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In the bottom of a 2-1/2-quart trifle bowl, scatter half of the crushed amaretti cookies.
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Top with half of the sponge roll slices, then sprinkle with the remaining amaretti crumbs.
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Sprinkle the remaining sponge slices with sherry and line the sides of the bowl with them.
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Pour the chilled custard into the bowl, spreading it to seep down around the sides and bottom.
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Chill the trifle for at least 2 hours, or up to 24 hours.
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Just before serving, beat the heavy cream until stiff peaks form.
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Transfer the whipped cream to a pastry bag fitted with a decorative tip. Pipe rosettes around the edge and in the center of the trifle.
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Sprinkle chopped pistachios over the trifle. Garnish the rosettes with candied citron bits and small drops of jam.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 408.9kcal
- % Daily Value *
- Total Fat 8.8g14%
- Saturated Fat 2.6g13%
- Cholesterol 279.8mg94%
- Sodium 181.9mg8%
- Total Carbohydrate 68.0g23%
- Dietary Fiber 2.7g11%
- Sugars 31.9g
- Protein 14.6g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: This trifle can be assembled up to 24 hours in advance. Cover and refrigerate. Add the whipped cream and garnishes just before serving to maintain texture.
Substitutions: If you cannot find crème fraîche, you can substitute with sour cream or a mixture of yogurt and cream. Kirsch can be replaced with brandy or more sherry if preferred.
Safety: Ensure the custard reaches 170ðF (77ðC) to safely cook the egg yolks. Use a candy thermometer for accuracy.
Storage: Store any leftovers in the refrigerator for up to 2 days. The sponge will become softer as it absorbs the custard.
