Name: Vincotto berry and amaretto cream trifles
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 100 ml vincotto; 110 gm (½ cup) caster sugar; 1 vanilla bean, split and seeds scraped; 500 gm raspberries and blackberries; 400 ml clear apple juice; 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes; 250 gm crème fraîche; 300 ml thickened cream; 1 tbsp amaretto; 40 gm (¼ cup) icing sugar, sifted; 225 gm store-bough Madeira cake, cut into 2cm cubes; 6 amaretti biscuits, crushed

Vincotto berry and amaretto cream trifles

Supersize me: For an impressive festive dessert, simply assemble in a large trifle dish and dress with extra summer berries.

Vincotto berry and amaretto cream trifle recripe

Serves 6

Prep

15M

Cook

Total

20M

Cake, booze, fruit and cream. This trifle recipe is a quick and easy riff on the traditional English dessert. Plus, this trifle dessert can be arranged in larger bowl to create a festive trifle to impress guests on Christmas Day.

Ingredients

100 ml vincotto

110 gm (½ cup) caster sugar

1 vanilla bean, split and seeds scraped

500 gm raspberries and blackberries

400 ml clear apple juice

3 titanium-strength gelatine leaves, softened in cold water for 5 minutes

250 gm crème fraîche

300 ml thickened cream

1 tbsp amaretto

40 gm (¼ cup) icing sugar, sifted

225 gm store-bough Madeira cake, cut into 2cm cubes

6 amaretti biscuits, crushed

Method

1.Combine vincotto, caster sugar, vanilla bean pod and berries in a small saucepan over medium heat. Cook until syrupy (5 minutes). Transfer ½ cup vincotto berry mixture to a bowl; refrigerate.

2.Add apple juice to remaining vincotto berry mixture in the saucepan. Using a hand-held blender, blend until smooth. Return to medium heat and bring to a simmer. Strain through a fine sieve into a clean saucepan. Add gelatine; stir to dissolve and set aside to cool. Divide between six, 330ml-capacity glasses. Refrigerate for 2 hours or until set.

3.Whisk crème fraîche, cream, amaretto, icing sugar and vanilla bean seeds in an electric mixer until soft peaks form.

4.Top jelly glasses with cake and amaretto cream. Spoon over vincotto berries in syrup. To serve, sprinkle with amaretti biscuits.

Recipe by Jessica Brook

Styling by Steve Pearce