IRISH TIPSY TRIFLE
I clipped this recipe 10 years ago for my 1st Annual St. Pat's Day Dinner. I have made it every year since. My family loves it and when I mention I might make a different dessert for a change, there is an uproar of protest. I don't use as much whiskey as the recipe calls for - only about 1 teaspoon per goblet and about 1 tablespoon in the cream. Sometimes I just used canned whipped cream. It's delicious either way. I've never really timed the preparation, but I would say it's about 30 minutes.
Provided by Cindy Rose
Categories Dessert
Time 12m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For cookies, heat oven to 375 degrees.
- Grease a baking sheet (s).
- Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
- Let cool.
- Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
- Mix in the flour and baking soda on low speed.
- Add the cooled oat mixture and mix only to combine.
- Use batter immediately or chill overnight.
- Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
- Bake until golden, 9 to 12 minutes.
- Cool on sheet for one minute and then transfer to wire rack to cool.
- The recipe makes 24 cookies; you will use 12 for the recipe.
- For cream, beat the cream with an electric mixer until it begins to thicken.
- Add both sugars and continue beating until it holds soft peaks.
- Add 1/4 cup whiskey and mix well.
- To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
- Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
- Drizzle top with a small swirl of caramel topping and serve at once.
IRISH TRIFLE
I call this Irish trifle because it was my Irish ex-in-laws who introduced me to this wonderful dish. It is one of the most irresistible desserts I make. I love to have leftovers because the cake just keeps soaking up that amazing custard sauce, which is spiked with sherry. I use up a few of the egg whites left over from making the crème anglaise in the cake, opting for a biscuit, in which the egg whites are beaten to a meringue, over a richer sponge cake. Although jam is traditional in this trifle, you could always top the cake with a berry compote instead.
Provided by Martha Rose Shulman
Categories brunch, lunch, dessert
Time 2h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Brush a 9-inch cake pan with softened butter and lightly flour sides. Lay pan on a sheet of parchment paper and trace around bottom of pan. Cut parchment round and place in pan with pencil marks facing down. Heat oven to 350 degrees.
- Sift cake flour and cornstarch into a bowl or onto a sheet of parchment.
- In the bowl of the stand mixer fitted with the paddle, combine 2 eggs, half the sugar and the vanilla. Mix at low speed for 30 seconds to combine. Turn mixer to highest speed and beat for 5 minutes, until mixture is light, pale and fluffy. Turn mixer down to medium and beat for 3 minutes. Scrape mixture out into a large bowl. Gently fold in half the flour mixture, then gently fold in remaining half.
- Wash the stand mixer bowl thoroughly with soap and hot water, then dry. Add egg whites, remaining sugar and salt to bowl. Using the whisk attachment, beat at medium speed for 3 to 4 minutes, or long enough to obtain a soft, creamy meringue. Do not over-whip; you do not want a stiff and dry meringue.
- Carefully fold half the egg white mixture into batter, along with melted butter. Carefully fold in remaining egg white mixture. Gently scrape into prepared cake pan. Put cake pan on a baking sheet and place in oven. Bake 30 minutes, until light golden brown and a tester comes out clean.
- Remove from oven and reverse onto a rack. Remove parchment paper and cool for 5 minutes, then flip cake over and let cool completely. Wrap tightly in plastic if not using right away. Cake can be made a few days ahead and refrigerated, or frozen for several weeks.
- Assemble the trifle: At least 6 hours, and no more than 24 hours, before you plan to serve trifle, spread top of cake with jam and cut into 2-inch squares. Line a flat wide bowl (preferably a trifle dish) with cake squares, in one layer. Douse cake with 2 to 4 tablespoons cream sherry, more if desired. Cover with parchment or plastic wrap , set a plate on top, and set a weight (such as a large can of tomatoes) on top of the plate. Cover and refrigerate for 4 hours or longer.
- Uncover cake. Spike crème anglaise with a tablespoon or two of sherry if desired, and pour over cake. Chill for an hour or more in refrigerator.
- Just before serving, beat cream until it forms soft peaks, and flavor it with a spoonful of cream sherry if desired. Spoon over trifle. Dust with a very small amount of nutmeg and serve.
TIPSY, TROPICAL TRIFLE
This Trifle is a layered dessert that has a German influence from the wine though the trifle is of English origin. This one has lemon curd which is also a favorite of the English. Given a tropical feel from the apricots, bananas, coconut, and nuts! Fusion I would Say so! The hardest part of making this is the microwaved lemon curd which take all of 10 minutes. This makes a good pot luck dessert.
Provided by Rita1652
Categories Dessert
Time 32m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For Curd.
- In a microwave safe dish, combine lemon zest, lemon juice, and sugar.
- Heat to dissolve sugar whisking after a minute.
- Add butter and stir until it has melted and combined.
- Remove from heat and cool to room temperature.
- Beat eggs into cooled lemon mixture until well blended.
- Return to microwave oven and cook over medium-low, whisking ever minute, about 5 minutes or until mixture thickens and coats spoon.
- Cool.
- Softening apricots.
- Add white Wine to Apricots for one hour then remove from wine.
- Pour the wine into a glass filled with ice for your self to enjoy while making trifle.
- For Pudding.
- Mix the pudding ingredients together whisk till smooth set aside.
- Assembly.
- In a trifle bowl place half of the angel food cake follow with 1/2 of the lemon curd, pudding, apricots, bananas, 1/3 coconut, cashews and cool whip.
- Repeat with second layer.
- Top with 1/3 of cool whip garnish with rest of cashews a coconut.
- Refrigerate till ready to eat.
Nutrition Facts : Calories 520.4, Fat 24.9, SaturatedFat 16.8, Cholesterol 94.2, Sodium 450.8, Carbohydrate 67.8, Fiber 1.9, Sugar 54.7, Protein 8.3
More about "irish tipsy trifle recipes"
TIPSY CAKE (IRISH) RECIPE | RECIPELAND
From recipeland.com
TRADITIONAL IRISH TRIFLE RECIPE - GOOD FOOD IRELAND
From goodfoodireland.ie
TIPSY TRIFLE – CLAIRESQUARES – ARTISAN HANDCRAFTED IRISH …
From clairesquares.com
MARY BERRY'S TIPSY TRIFLE RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
- Preheat the oven to 425F. Grease and line a 33x23cm (13x9in) Swiss roll tin with baking parchment.
- For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out.
- Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar.
- Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm (1in) in from the edge, being careful not to cut right through.
60 BEST TRIFLE RECIPES - EASY TRIFLE DESSERT IDEAS - THE …
From thepioneerwoman.com
Email [email protected]Estimated Reading Time 1 minOccupation Editor
TIPSY TRIFLE WITH PEACHES AND CREAM RECIPE - TORI AVEY
From toriavey.com
MARY BERRY’S TRIFLE RECIPE - BBC FOOD
From bbc.co.uk
IRISH TRIFLE RECIPE IS THE PERFECT NEW YEAR’S DESSERT - IRISHCENTRAL
From irishcentral.com
IRISH TIPSY TRIFLE - BIGOVEN
From bigoven.com
ASTRAY RECIPES: IRISH TIPSY TRIFLE
From astray.com
10 BEST IRISH CREAM TRIFLE RECIPES | YUMMLY
From yummly.com
SCOTTISH TRIFLE: THE EASIEST TIPSY LAIRD RECIPE
From scottishscran.com
CLASSIC SCOTTISH TIPSY LAIRD TRIFLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
IRISH TIPSY TRIFLE - MEALSTEPS
From mealsteps.com
TIPSY TRIFLE - RECIPE - COOKS.COM
From cooks.com
IRISH TIPSY TRIFLE | RECIPELION.COM
From recipelion.com
IRISH TIPSY TRIFLE - LUNCHLEE
From lunchlee.com
OLD FASHIONED TRIFLE - FOOD IRELAND IRISH RECIPES
From foodireland.com
IRISH SHERRY TRIFLE RECIPE - RECIPES.NET
From recipes.net
MY BIG FAT TIPSY TRIFLE RECIPE - BBC FOOD
From bbc.co.uk
#15-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #desserts #european #holiday-event #irish #dietary #low-sodium #st-patricks-day #low-in-something
You'll also love