Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Desserts Recipes

Biscuit Recipes

Anzac Biscuits

Anzac Biscuits Recipe
1 cup rolled oats 3/4 cup coconut diseccated 1 cup flour 1 cup sugar 125 grams margarine ...

read more

Scottish Trifle Recipe

Scottish Trifle recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Scottish Trifle recipe  PDF


Sponge roll: 3 lg Eggs
1/2 c Sugar
1/2 ts Vanilla
3/4 c Flour
1/2 ts Baking powder
1/3 c Raspberry jam, seedless
1 tb Kirsch
1/4 c Med dry sherry
Custard: 7 lg Egg yolks
1 c Sugar
2 c Milk, scalded and amp cooled
1/2 c Heavy cream, scalded and amp coole
slightly 1 ts Vanilla
1/2 c Creme fraiche
1/4 c Med dry sherry
Assembly: 1 1/2 c Amaretti
1/4 c Med dry sherry
1 c Heavy cream, well chilled
Garnish: 2 tb Pistachio nuts, shelled and
hopped Candied citron or angelica, ut into bits Raspberry jam, seedless In a large bowl with an electric mi er, beat the eggs, sugar, and vanilla, until the mi ture is thick and pale. Sift the flour and baking powder over the egg mi ture and fold them into it gently but thoroughly. Line the bottom of a 13 9 2 inch baking pan with parchment paper, spread the batter in the pan and bake in a preheated 400f oven for 8 minutes or until it is puffed and golden. Invert onto a lightly sugared kitchen towel. In a small saucepan, melt the jam over low heat. Stir in kirsch and spread the surface of the cake with the jam mi ture. Starting with a long side and using the towel as a guide, roll up the cake, jelly roll fashion and sprinkle it with Sherry. Wrap the sponge roll firmly in the towel. Let it cool and cut int into 3/4 inch slices. In a bowl, set over a saucepan of simmering water, beat the yolks and the sugar with an electric mi er until the mi ture is thick and pale. Remove from heat and stir in gradually, milk, cream, and vanilla. Cook the custard in the bowl over the simmering water, until it registers 170f on a candy thermometer. Transfer the custard to a metal bowl and whisk in the creme fraiche and Sherry. Set the bowl in a larger bowl of ice water and whisk until custard is cool. Chill it, covering surface with plastic wrap, until it is cold. Assembly: In the bottom of a 2 1/2 qt. trifle bowl, scatter half the amaretti crumbs. Top them with half the sponge roll slices, and top those with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining sponge roll slices, line the side of the bowl with the slices, and pour in the custard, spreading it to let it seep down around the sided and bottom. Chill the trifle for at least 2 hours and up to 24 hours. Just before serving, in a bowl with an electric mi er, beat the cream until it is stiff. Transfer it to a pastry bag, fitted with a decorative tip and pipe rosettes around the edge and in the center of the trifle. Sprinkle pistachios over the trifle and garnish the rosettes with the citron and small drops of jam. a 1989 Gourmet Mag. favorite

Scottish Trifle recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
622 people have voted
Last Reviewed on 2018-09-18



Tuesday, Sep 18 2018 Download & Print Scottish Trifle recipe  PDF   Desserts recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Chili Cheese Roll

New Cooking Recipes

Benigno Family Biscotti
Benigno Family Biscotti Recipe


1 c Oleo (softened, NOT melted) 6 Eggs, well beaten 1 1/2 c Sugar 4 c All purpose flour 4 t Baking powder 4 t Anisette (NOT e tract) 1 c Chopped nuts (I use filberts or pecans) Cream butter add eggs. Add sugar, and beat well. Sift flour and baking powder together add to bowl gradually, beating at med/low speed. Add nuts and Anisette mi well. Using two (2) cookie sheets, spoon dough out into four (4) straight lines (loaf style). Bake at 375 for 25 minutes. Cool for 10 minutes, then slice into 1 slices (I keep the ends for munching). Turn slices onto one side, return...

Cooking Magazines: Easy Cookie Recipes » September 2018   Easy Cookie recipes RSS   Thumsb up

Dish Of The Day

Deluxe Vegetable Calzone

Deluxe Vegetable Calzone Recipe
3 oz Pizza Dough 2 oz Chef Mate Bacon 'n Cheddar Cheese Sauce unheated 3 oz Vegetables stir fried...
read more

Category: » Zucchini Recipes

View more dishes

>