18th Century Scottish Whim Wham Brandy And Sherry Trifle Recipes

Steps:

• Combine 6 ounces berries, 3 tablespoons sugar, and 1 tablespoon brandy in a medium bowl. Stir gently to combine and dissolve sugar. Set aside for about 1 hour at room temperature to release juices.
• Place wine and 1 tablespoon brandy in the bowl of an electric mixer. Stir in remaining 3 tablespoons sugar until dissolved. Turn mixer to low; slowly add the cream. Increase speed; whisk until cream is thick enough to hold its shape. Set bowl in refrigerator while preparing the glasses.
• Divide the cookies among 4 eight-ounce glasses, and spoon 1 tablespoon brandy into each glass. Cover with some of the fruit and a layer of soft custard. Repeat with another layer of fruit and custard, reserving any remaining berry juice. Top with the cream. Serve immediately, or set aside in refrigerator for 1 hour. Just before serving, garnish with more berries and juice of reserved berries.

Steps:

• Melt the butter in a heavy-based frying pan and fry the almonds until golden brown.
• Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated.
• Tip on to a greased baking sheet and leave to cool.
• About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake.
• Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes.
• Whip the cream until it just holds its shape, and then gently fold in the yogurt.
• Spoon the mixture on top of the sponge.
• Roughly chop the almonds, sprinkle on top and serve immediately.

Steps:

• Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
• Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
• Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
• Pour into a dish and set aside to cool.
• Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
• Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
• Next add a layer of raspberries and sliced bananas.
• When quite cool, pour the custard over the layer of fruit, spreading evenly.
• Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
• Decorate with toasted almonds and/or slices of fresh soft fruit.