Baileys Tiramisu Trifle

Ingredients

  • whole milk 500ml
  • cornflour 40g
  • caster sugar 200g
  • vanilla bean paste or extract 1 tsp
  • eggs 3, large
  • amaretti biscuits 25g, crushed

CHOCOLATE CUSTARD

  • dark chocolate 100g, chopped and shaved, to serve
  • sea salt flakes a pinch

BAILEYS CUSTARD

  • mascarpone 75g
  • Baileys (or Irish cream liqueur) 50ml

SPONGE

  • chocolate swiss roll 1 large (homemade or shop-bought)
  • strong coffee 100ml, hot
  • amaretto 2-4 tbsp, (depending on how boozy you like it)

ESPRESSO WHIPPED CREAM

  • soft light brown sugar 2 tbsp
  • instant espresso powder 2 tsp
  • double cream 450ml

Method

  • STEP 1

    To make the custard, put the whole milk in a large pan over a medium heat and bring to a simmer. Meanwhile, put the cornflour, caster sugar, vanilla and eggs into a large bowl and whisk until smooth. Pour the hot milk over the egg mixture, whisking together. Pour the custard back into the pan and cook gently, whisking constantly, until thickened. Divide the custard equally between 2 bowls. To one, add the 50g chopped dark chocolate and sea salt, whisking until the chocolate has melted. To the second, add the mascarpone and Baileys, whisking until evenly combined. Press a sheet of clingfilm onto the surface of the custards to stop skins forming and chill for a few hours.

  • STEP 2

    When ready to assemble, slice the swiss roll into 2cm-thick slices. Mix the hot coffee and the amaretto. Quickly dip one side of the slices of swiss roll into the coffee mixture and use to line the sides of a trifle bowl. Take the remaining slices and break into pieces, filling the bottom of the bowl. Drizzle over the remaining coffee mixture. Spread the Baileys custard over the base, followed by a layer of crushed amaretti biscuits and then the chocolate custard. Chill for a few hours or overnight.

  • STEP 3

    When ready to serve, put the brown sugar and espresso powder into a small bowl and pour over 2 tbsp boiling water, mixing to combine. Pour this coffee mixture into the double cream and whisk until it just holds soft peaks. Dollop the cream onto the trifle and top with the shaved chocolate.

  • STEP 4

    Once fully assembled the trifle will keep for a day in the fridge but you can make the custard bases a few days ahead and chill until ready to assemble.

    Sherry trifle cheesecake

    Ingredients

  • Bird’s Custard Powder 4 tbsp
  • caster sugar 2 tbsp
  • double cream 500ml
  • raspberry swiss rolls 2, cut into 2cm-thick slices (we used Mr Kipling)
  • raspberries 200g (defrosted if frozen)
  • sweet sherry 4 tbsp
  • icing sugar 5 tbsp
  • soft cheese 500g
  • vanilla extract 2 tsp

TOPPING

  • Hartley’s Raspberry Jelly 2 x 135g packs
  • raspberries 200g (defrosted if frozen)
  • icing sugar 3 tbsp
  • double cream 500ml
  • sweet sherry 2 tbsp
  • vanilla extract 1 tsp

Method

  • STEP 1

    Make up the jelly following pack instructions, but only use 300ml water in total. Pour into a shallow 20cm x 15cm container. Put in the fridge to set.

  • STEP 2

    Put the custard powder in a non-stick pan and stir in the sugar and 150ml of the cream until smooth. Gradually stir in the rest of the cream until smooth then gently heat until simmering, stirring all the time. It will thicken quite quickly so keep an eye on it and keep stirring. As soon as it thickens, beat well then take off the heat and tip into a bowl. Cover the surface with a sheet of wax paper or baking paper to stop a skin forming, and cool.

  • STEP 3

    Use the swiss roll slices to neatly line the edge of a 23cm springform cake tin. Once you’ve gone all the way around the edge use the rest of the swiss roll to fill the base.

  • STEP 4

    Toss together the raspberries, sherry and 3 tbsp of the icing sugar, then spoon over the base. Chill while you make the cheesecake filling.

  • STEP 5

    Break up the custard with a fork (it will be really thick and set by this stage) then gradually beat in the soft cheese with electric beaters. It will look a little separated at first but keep beating until you have a smooth, uniform colour and texture. Beat in the remaining 2 tbsp of icing sugar and the vanilla extract. Spoon the mixture into the tin. It should fill the cavity then cover the  top of the swiss roll slices and fill the tin. Chill overnight.

  • STEP 6

    To make the topping, whizz 100g of the raspberries with 1 tbsp icing sugar in a food processor then strain to make a sauce. Softly whip the double cream with the remaining 2 tbsp icing sugar, the sherry and vanilla.

  • STEP 7

    Turn out the jelly and cut into cubes.

  • STEP 8

    Loosen the tin from around the cheesecake and remove onto a plate. Dollop the cream on top of the cheesecake and pile up with jelly cubes, sauce and raspberries.

INGREDIENTS

  • 1 packet red jelly
  • 1 medium Swiss roll, sliced
  • 65 ml brandy, sherry or fruit juice
  • 500 – 750 ml vanilla custard
  • 825 g Peach Slices in Syrup, drained
  • 375 ml whipped, sweetened cream
  • 1 x 410 g Fruit Cocktail in Syrup, drained
  • 1 x 115 g Granadilla Cup

METHOD

  1. Prepare the jelly as per the pack instructions and place in the fridge to set slightly, but not yet firm.
  2. Arrange the Swiss roll slices in a large bowl and drizzle with brandy, sherry or fruit juice and cover with a thick layer of custard, followed by a half of the jelly.
  3. Arrange the Peach Slices on top of the jelly, cover with a thin layer of custard, followed by the rest of the jelly and place in the fridge to set, about 4 hours.
  4. When set, pipe or spoon the whipped cream on top and arrange the Rhodes Fruit Cocktail on top.
  5. Drizzle with the Rhodes Granadilla and serve.
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