Here I’ve taken the basics of tiramisu making, and used them to create a worthy version of trifle. I have always loved making trifle, from baking the sponge, to making the custard, but sometimes there just isn’t time! So make your family happy while keeping your sanity intact, and use this to complete your holiday feast.
Equipment: Trifle Bowl (clear large bowl)
24 savoiardi (approximate)
1 c apricot preserves (jam) (2 uses: ½ c & ½ c)
5 T Grand Marnier liqueur (2 uses: 1 T & ¼ c)
½ c orange juice
3 c cooled custard pudding (2 uses: 2 c & 1 c)
2 c whipping cream (2 uses: ⅓ & ⅔ of whole)
2 T sugar
½ t nutmeg
2 t vanilla
⅓ c sliced almonds, lightly toasted
To start, thin the apricot preserves by heating gently (use 50% power if using a microwave), heat just until thinned. Do not boil. Do not strain.
In the bottom of the trifle bowl, arrange some of the savoiardi, cutting to fit.
Spread 2 cups of the custard over the apricot layer, right up to the wall of the bowl.
Mix the remaining ½ c of thinned apricot preserves with the remaining ¼ c of Grand Marnier, and the ½ c of orange juice.
Whip the cream; adding in the sugar, nutmeg and vanilla as it starts to thicken.
Whip until it forms firm peaks.
Spoon one third of the whipped cream into a medium bowl.
Fold in the remaining 1 cup of custard.
Spread this cream & custard mixture on top of the apricot, liqueur & juice covered savoiardi.
Arrange another layer of savoiardi on top of the cream & custard layer, again cutting to fit.
Spread the remaining apricot, liqueur & juice mixture on this last savoiardi layer.
Spread the remainder of the whipped cream on top of this last layer.
Cover the bowl with plastic wrap, and chill for 24 – 36 hours.
Brandy can be used as a substitute for the Grand Marnier.