A
Sunday is always a good excuse for a dessert. Plus, I actually have the time
(just about) to make one so, for today’s offering, I made Quick blueberry trifles.
Now,
trifle is something I always associate with Christmas and Dear Sister No.2 (who
is ten times a better cook than me) is famous in the family circle for her
trifle. However, the recipe for Rachel’s trifle is a lot more straightforward
and minus any alcohol which suits me down to the ground.
How
is this for a fabulous shortcut? Instead of using sponge cake, use Rich Tea
biscuits! Such a great idea and I always have
Rich Tea biscuits in the cupboards. I’m sure most houses do. McVitie’s Rich Tea
biscuits are one of the types of biscuit that I have eaten since I was
knee-high to a grasshopper. My granny always kept three tins of biscuits on top
of her kitchen shelves – one for Rich Tea, one for Fig Rolls (yuck!) and one
for Chocolate Digestives (yum!). I think she got the biscuit tins in Hong Kong
many, many years ago and, for me and my cousins, we always used to love seeing
those tins coming down off the top of the press. We were almost like a circus trapeze
act trying to sneak them down until such times as we were tall enough to reach
them ourselves. I also always remember drinking Rich Tea biscuits with lime
cordial. Oh, those were the days.
Anyway,
back to the trifle and the first thing I had to do was put blueberries in a
saucepan with caster sugar, lemon juice and water. Once they came up to the
boil, I simmered them for 4 minutes while I got on with the next two parts of
the recipe. I whisked an egg white until it formed stiff peaks. In another
bowl, I whisked an egg yolk, mascarpone and caster sugar and then folded the
egg white into that bowl. Once the blueberries were done, I let them cool
before straining them through a sieve. Into the blueberry mixture went eight
Rich Tea biscuits which I had broken up into tiny pieces. I mixed it all around
and then divided the mixture between four bowls. I put the mascarpone mix on
top followed by some of the blueberries and repeated. Finally, each one was finished off
with some double cream.
Dear
Husband isn’t usually fussed on trifle but loved this recipe – 9 marks out of
10. Apparently, he deducted one point because he thought the trifle could have
been doing with more of the mascarpone mix and cream but, other than that, all
was good. As for me, being someone who is a bit iffy about eggs, I had the
trifle minus the mascarpone mix; instead, I heaped in freshly whipped double
cream and lots of the blueberries – delicious.
I
really liked this recipe and will make it again – definitely if I’m
entertaining a large number seeing as they can be prepared in advance and chilled. It really was an easy recipe and anyone could make
it. Thankfully, having to whisk egg whites didn’t put me off considering the
disaster I made the time I tried to bake meringues. All in all, a pretty good weekend
all round – start of the summer holidays, very good verdicts on the recipes
and, I can’t help it, but Donegal beating Tyrone in the Ulster Semi-Final was the icing on the cake. Donegal
abu! Now, bring on Down…
No comments:
Post a Comment