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

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 Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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