Gastronomixs

Irish whiskey trifle

This is a popular Irish dessert. You can variate quite easily with this dish by being creative with the arrangement and presentation.

Irish whiskey trifle

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Ingredients

250

g

egg yolks

125

g

sugar

50

g

flour

500

g

milk

1

 

vanilla pod

250

g

egg whites

225

g

sugar

200

g

egg yolks

120

g

flour

25

g

corn starch

300

g

whipping cream, sweetened (10%) and beaten

300

g

raspberry jam

150

ml

Irish whiskey

 

 

violets

 

 

summer fruits

   

fresh mint

Preparation method

  • Mix the egg yolks and the sugar (125g) in a large bowl until light and fluffy.
  • Add the flour to the egg mixture.
  • Scrape the seeds from the vanilla pod.
  • Pour the milk and the vanilla seeds into a heavy-bottomed pan and bring to the boil on low heat.
  • Remove the pan from the heat and cool for 30 seconds.
  • Pour the warm milk in the eggs, stirring continuously to prevent lumps from forming.
  • Return to the stove and heat the custard until it thickens.
  • Push the mixture through a sieve to remove any remaining lumps.
  • Pour the mixture into a container and cover with cling film.
  • Store the custard in the refrigerator until use.
  • Beat the egg whites with the sugar (225g) in a planet mixer using the wire whisk until light and fluffy.
  • When the mixture is airy enough, add the unbeaten egg yolks.
  • Sieve the flour and the corn starch twice and gently fold into the mixture using a spatula.
  • Spread over a baking tray lined with baking paper.
  • Bake the spongecake immediately at 200°C for six minutes.
  • Spread a layer of the raspberry jam over a slice of the sponge cake and roll into a logg.
  • Slice the sponge cake raspberry jam log into slices of 2cm thick.
  • Arrange a layer of the cake in a trifle bowl.
  • Drizzle over a generous amount of Irish whiskey.
  • Pour a layer of custard in the bowl and cover with a layer of the sponge cake.
  • Repeat the layers until the bowl is nearly filled to the top.
  • Cover with cling film and place in the refrigerator for six hours to allow all the flavours to really soak in.
  • Top the trifle with the whipped cream and decorate with the violets, summer fruits and mint before serving.

Serving suggestions

  • Variation tip: replace the Irish whiskey with sherry.
  • Variation tip: to create an alcohol-free version, replace the alcohol with peach or apricot juice.
  • Variation tip: replace the raspberry jam with a different type of fruit jam such as apricot, strawberry, or orange.

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