Gin Trifle Recipe | Good Housekeeping UK
- 5 years ago
Simple and speedy to make, gin adds a fresh flavour to this light and fruity trifle that is bound to become a summer pudding staple.
Ingredients
FOR THE RASPBERRY COMPOTE
300 g (11oz) fresh or frozen raspberries, plus extra to decorate
2 tbsp. icing sugar
2 tbsp. gin
FOR THE TRIFLE
250 g (9oz) lemon swiss roll
5 tbsp. gin
2 tbsp. icing sugar
175 g (6oz) good-quality lemon curd
500 g (1lb 2oz) tub ready-made custard
600 ml double cream
Finely grated zest of 1 lemon
TO DECORATE
Mini meringues
15 g (½oz) pistachios, roughly chopped
Mint leaves
Finely grated zest of 1/2 orange (optional)
Directions
Make the raspberry compote. Put half the raspberries (if using frozen raspberries, put the remaining raspberries to defrost in a colander or sieve to drain excess liquid) into a saucepan with the icing sugar. Turn on the heat, mash the raspberries to release the juice, then bring up to the boil. Turn down to a simmer and cook until fruit is breaking down and juices thicken, about 4-5min. Take off the heat and set aside to cool, before gently stirring in the remaining raspberries and the gin.
To assemble the trifle, slice the swiss roll into 1.5cm (2/3in) slices and arrange around the sides of a 2litre (31/2pint) glass bowl. Break up remaining slices to roughly fill the middle. Drizzle over 4tbsp gin and leave to soak in.
Beat the lemon curd with the remaining 1tbsp gin in a bowl and spoon half the curd in random blobs over the cake layer. Spoon the cooled raspberry compote over the top, then dot the rest of the curd over randomly. Pour the custard over, then chill, uncovered, for at least 30min to firm up.
When ready to serve, whip the cream with the remaining icing sugar and most of the lemon zest until just thickened (don’t overwhip). Tip on to the the custard layer. Decorate the top with extra raspberries, some orange or lemon zest, mini meringues (crush some for extra texture, if you like), mint leaves and pistachios.
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Ingredients
FOR THE RASPBERRY COMPOTE
300 g (11oz) fresh or frozen raspberries, plus extra to decorate
2 tbsp. icing sugar
2 tbsp. gin
FOR THE TRIFLE
250 g (9oz) lemon swiss roll
5 tbsp. gin
2 tbsp. icing sugar
175 g (6oz) good-quality lemon curd
500 g (1lb 2oz) tub ready-made custard
600 ml double cream
Finely grated zest of 1 lemon
TO DECORATE
Mini meringues
15 g (½oz) pistachios, roughly chopped
Mint leaves
Finely grated zest of 1/2 orange (optional)
Directions
Make the raspberry compote. Put half the raspberries (if using frozen raspberries, put the remaining raspberries to defrost in a colander or sieve to drain excess liquid) into a saucepan with the icing sugar. Turn on the heat, mash the raspberries to release the juice, then bring up to the boil. Turn down to a simmer and cook until fruit is breaking down and juices thicken, about 4-5min. Take off the heat and set aside to cool, before gently stirring in the remaining raspberries and the gin.
To assemble the trifle, slice the swiss roll into 1.5cm (2/3in) slices and arrange around the sides of a 2litre (31/2pint) glass bowl. Break up remaining slices to roughly fill the middle. Drizzle over 4tbsp gin and leave to soak in.
Beat the lemon curd with the remaining 1tbsp gin in a bowl and spoon half the curd in random blobs over the cake layer. Spoon the cooled raspberry compote over the top, then dot the rest of the curd over randomly. Pour the custard over, then chill, uncovered, for at least 30min to firm up.
When ready to serve, whip the cream with the remaining icing sugar and most of the lemon zest until just thickened (don’t overwhip). Tip on to the the custard layer. Decorate the top with extra raspberries, some orange or lemon zest, mini meringues (crush some for extra texture, if you like), mint leaves and pistachios.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi