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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 recripeJames Moffatt
6
15M
5M
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

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.

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