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FAST FOOD
Tipsy cakes
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Serves
8
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2 tbsp
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caster sugar
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125 ml
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sweet sherry
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4
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1.5cm-thick slices of brioche (120gm, about ½ loaf), crusts removed, quartered, or sponge cake
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250 gm
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strawberries, hulled and quartered
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4
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amaretti, finely chopped
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60 gm
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flaked almonds, toasted
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200 ml
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pouring cream, softly whipped
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| Custard |
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800 ml
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milk
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1
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vanilla bean, split lengthways
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8
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egg yolks
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110 gm (½ cup)
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caster sugar
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1
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For custard, place milk, scraped seeds from vanilla bean and bean in a saucepan and bring almost to the boil. Whisk egg yolks and sugar in a bowl until well combined, then gradually pour in milk mixture until well combined. Return mixture to same pan and stir over low-medium heat until mixture thickens enough to coat the back of a spoon. Do not boil. Transfer to a bowl, discard vanilla bean, cover closely with plastic wrap and cool to room temperature, then refrigerate until chilled, or for up 2 days.
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2
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Place sugar in a bowl, add 2 tbsp boiling water, stir until dissolved, then stir in sherry. Place brioche in a flat dish, drizzle with sherry mixture, turning to soak completely.
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3
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Place a piece of brioche in the base of a 150ml glass or small bowl, scatter with some strawberries, then pour in approximately ¼ cup custard, sprinkle with a little chopped amaretti and almonds. Top with 2 pieces of brioche, some strawberries, cream and nuts. Repeat with remaining brioche, strawberries, custard, amaretti and almonds, then serve immediately or refrigerate for up to 1 day.
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Drink Suggestion Unsmoked black tea such as China keemun.
RECIPE Sophia Young
PHOTOGRAPHY William Meppem
STYLING Margot Braddon
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