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Scottish Trifle

Scottish Trifle recipe image
This elegant Scottish Trifle combines a delicate sponge roll soaked in sherry with a rich, creamy custard infused with cr&# 195;¨me 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 408.9
Dietary: Vegetarian
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
  • 3 lg Eggs
  • 1/2 cup Sugar
  • 1/2 teaspoon Vanilla extract
  • 3/4 cup All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1/3 cup Seedless raspberry jam
  • 1 tablespoon Kirsch
  • 1/4 cup Medium-dry sherry
  • 1/2 cup Creme fraiche
  • 1 cup Heavy cream, well chilled
  • 1 1/2 cups Amaretti cookies, crushed
  • 2 tablespoons Pistachio nuts, shelled and chopped
  • 1 cup Candied citron or angelica, cut into small bits
  • 7 lg Egg yolks
  • 1 cup Milk, scalded and cooled
  • 1/2 cup Heavy cream, scalded and cooled
Directions
  1. 1
    Preheat the oven to 400°F (200°C). Line a 13x9x2-inch baking pan with parchment paper.
  2. 2
    In a large bowl, beat eggs, sugar, and vanilla extract until the mixture is thick and pale.
  3. 3
    Sift flour and baking powder over the egg mixture and fold gently but thoroughly until just combined.
  4. 4
    Spread the batter evenly in the prepared pan.
  5. 5
    Bake for 8 minutes, or until the cake is puffed and golden.
  6. 6
    Immediately invert the cake onto a lightly sugared kitchen towel.
  7. 7
    In a small saucepan, melt the raspberry jam over low heat. Stir in the kirsch.
  8. 8
    Spread the warm jam mixture evenly over the surface of the cake.
  9. 9
    Starting with a long side, use the towel to guide you as you roll up the cake jelly-roll fashion.
  10. 10
    Sprinkle the roll lightly with sherry. Wrap the roll firmly in the towel and let it cool completely.
  11. 11
    Once cool, unwrap and cut the sponge roll into 3/4-inch slices.
  12. 12
    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.
  13. 13
    Remove from heat and gradually stir in milk, heavy cream, and vanilla.
  14. 14
    Return the bowl to the simmering water and cook, stirring constantly, until the custard reaches 170°F (77°C) on a candy thermometer.
  15. 15
    Transfer the custard to a metal bowl and whisk in the crème fraîche and remaining sherry.
  16. 16
    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.
  17. 17
    In the bottom of a 2-1/2-quart trifle bowl, scatter half of the crushed amaretti cookies.
  18. 18
    Top with half of the sponge roll slices, then sprinkle with the remaining amaretti crumbs.
  19. 19
    Sprinkle the remaining sponge slices with sherry and line the sides of the bowl with them.
  20. 20
    Pour the chilled custard into the bowl, spreading it to seep down around the sides and bottom.
  21. 21
    Chill the trifle for at least 2 hours, or up to 24 hours.
  22. 22
    Just before serving, beat the heavy cream until stiff peaks form.
  23. 23
    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.
  24. 24
    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 170°F (77°C) 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.

Keywords: scottish, trifle, dessert, sherry, custard, sponge, roll, amaretti, raspberry, jam, kirsch, creme, fraiche, whipped, cream, pistachio, layered, chilled, make-ahead
Read it online: https://www.chefs-mate.com/recipe/scottish-trifle/