Tipsy Laird Trifle
Cherry compote
Ingredients:
650g stoned cherries (frozen works well here)
50g sugar
Method:
Simmer until cherries are soft.
Cherry Jelly
Ingredients:
250g cherries, stoned
750ml apple juice
8 sheets gelatine, soaked in cold water
Method:
Simmer the cherries and apple juice until cherries are soft.
Add the gelatine leaves and blend.
Pass through a sieve and pour into a tray.
Chill to set and cut into squares.
Coconut Marshmallow
Ingredients:
6 egg whites
300g castor sugar
10 teaspoons honey
60g desiccated coconut
Method:
Place egg whites, sugar and honey in a heat proof bowl and place over a saucepan of gently simmering water – make sure the bottom of the bowl doesn’t touch the surface of the bowl.
Whisk with an electric whisk for about 7 minutes or until stiff.
Fold in the coconut.
Caramel Cream
Ingredients:
500ml double cream
200g caramelised condensed milk (available in most supermarkets)
50ml whiskey
Method:
Whisk the cream to stiff peaks and fold in the caramelised condensed milk.
Fold in the whiskey
Oat biscuit
Ingredients:
85g soft butter
50g caster sugar
60g light brown sugar
1 egg whisked with a yolk
1 teaspoon vanilla
40g plain flour
55g wholemeal flour
½ teaspoon baking soda
75g porridge oats
50g dried cherries soaked in boiling water for 30 minutes
Method:
Beat butter and sugars until pale and fluffy.
Add the egg and vanilla.
Add the dry ingredients and mix well.
Drain the cherries and pat dry and add.
Chill for a couple of hours.
Take 50g pieces and roll into a ball and place on baking trays well space out.
Press the top with wet hand to flatten.
Bake for about 18 minutes, cool on the trays.
To assemble:
Place the cherry compote on the bottom of a trifle dish.
Top with caramel cream.
Add a layer of whipped cream.
Pipe on the marshmallow and chill.
Toast the marshmallow with a blow torch.
Arrange biscuits around the top with the jelly.
Garnish with fresh cherries.
