Even if the weather isn't suggesting it's spring, it doesn't mean we can't pretend the sun is shining.
Trifle is one of the most traditional desserts of a British spring and summer.
Trifle , in my view, is one of the BEST puddings EVER.
Liqueur-soaked cake, homemade vanilla custard, freshly whipped cream and fresh summer fruits sprinkled with amaretti- DELICIOUS.
These are a slightly adapted version of the Hummingbird Bakery recipe for Blueberry and Amaretti Trifle Cupcakes, fed with dark raspberry liqueur when they're removed from the oven and topped with a vanilla custard frosting and fresh raspberries.
Ingredients: Makes 12-16
70g unsalted butter
210g plain flour
1tbsp baking powder
250g caster sugar
210ml whole milk
2 large eggs
1/2tsp vanilla extract
1/2 tsp vanilla paste
4tbsp Chambord raspberry liqueur
For the custard:
330ml whole milk
3 large egg yolks
60g caster sugar
20g plain flour
150ml double cream
50g amaretti biscuits
Preheat the oven to 170 degrees C.
Line the muffins tray with paper cupcake cases.
2. In a separate jug, mix together the eggs, milk, vanilla extract and vanilla paste.
3. On a slow speed, gradually add half of the liquid mix to the dry ingredients and mix thoroughly until combined.
Turn the electric whisk up to a higher speed and continue whisking until the mixture is smooth and thick.
4. Turn the speed back down and gradually whisk in the rest of the liquid mixture. Once combined, fold in the raspberries with a metal spoon.
5. Spoon the mixture evenly into the cases till about two thirds full and bake in the preheated oven for about 20-25 minutes until golden brown and springy to the touch.
6. Remove from the oven and prick the tops of the cakes with a sharp knife. Using a teaspoon, pour the liqueur over the cakes and let it soak through. Leave them to cool on a wire rack.
7. To make the custard, place the milk in a saucepan and bring to the boil. In a bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tbsp of the hot milk to thin if necessary.
8. When the milk has boiled, remove it from the heat and add 4-5 tbsp to the egg and flour paste. Then return this to the pan with the rest of the hot milk.
9. Bring it back to the boil, whisking constantly and continue to boil for a further 3-4 minutes to ensure the flour and cornflour are cooked through. Then remove from the heat and immediately pour into a tray and cover with cling film. Set aside to cool completely.
10. After the custard has cooled, whisk the double cream in a separate bowl until it forms soft peaks. Next, add the custard to a different bowl and whisk until it is silky and smooth. Using a large metal spoon, fold the double cream into the custard until you are left with a smooth frosting.
11. Using a palette knife, swirl the frosting on top of the cupcakes and top with fresh raspberries and the crushed amaretti biscuits.