Here’s a simple layering of almost all the trifle components, where just the sponge or ladyfingers are left out. Perfect for when you have someone who can’t eat the cake! Continue reading
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. Continue reading
This is my basic Tiramisu recipe, which has morphed into many versions for different events. As long as you have the basic principle of layering different ratios of whipped cream & mascarpone (or an alternate) between moistened savoiardi (ladyfingers), it allows you to create a version appropriate to the time of year, or the event.
This is the traditional version with espresso & mascarpone, I’ve added in a bit of brandy. It needs to be made the day before the event to allow it to set, and for the savoiardi to become cake-like. Continue reading
Whipped cream flavoured with orange syrup, perfect to accompany desserts with cranberries, chocolate, almonds etc. Continue reading
When making pumpkin pie, there’s usually a bit of extra pumpkin filling (if not, just hold back a bit). Bake it in a lightly greased ramekin (or two), along with the pie. It should be taken out about 10 minutes earlier than when the pie is ready to come out. Continue reading