HAPPY NEW YEAR!
I'm guessing most of you would rather have a drink in a shot glass
in the lead up to 2008, but I used some of the glasses for these mini trifles.
The original recipe says to use Madeira cake but you could use a couple of trifle sponges and substitute the Cointreau for Disaronno an amaretto liqueur.
A couple of comments about the recipe. It is best to beat the mascarpone well before putting a dollop into the glasses. Also, I wouldn't leave them hanging around too long before serving, otherwise they will start to look a little tired!
I nearly forgot to say - one shot glass of this trifle is more than enough and they taste wonderful.
Olive Magazine - January 2007
Serves: 4
8 tablespoons mascarpone, 1 tablespoon icing sugar, cut 2 slices Madeira cake into small chunks, 100g fresh or frozen raspberries, 1 tablespoon flaked almonds.
1. Beat the mascarpone, icing sugar and 1 tablespoon of the Cointreau in a bowl. Divide the cake between 4 small glasses then drizzle over the rest of the Cointreau and spoon in a layer of mascarpone.
2. Gently crush the raspberries (save some for decoration) then divide between the glasses. Spoon the rest of the mascarpone over.
3. Decorate with raspberries and almonds.
I'm guessing most of you would rather have a drink in a shot glass
in the lead up to 2008, but I used some of the glasses for these mini trifles.
The original recipe says to use Madeira cake but you could use a couple of trifle sponges and substitute the Cointreau for Disaronno an amaretto liqueur.
A couple of comments about the recipe. It is best to beat the mascarpone well before putting a dollop into the glasses. Also, I wouldn't leave them hanging around too long before serving, otherwise they will start to look a little tired!
I nearly forgot to say - one shot glass of this trifle is more than enough and they taste wonderful.
Olive Magazine - January 2007
Serves: 4
8 tablespoons mascarpone, 1 tablespoon icing sugar, cut 2 slices Madeira cake into small chunks, 100g fresh or frozen raspberries, 1 tablespoon flaked almonds.
1. Beat the mascarpone, icing sugar and 1 tablespoon of the Cointreau in a bowl. Divide the cake between 4 small glasses then drizzle over the rest of the Cointreau and spoon in a layer of mascarpone.
2. Gently crush the raspberries (save some for decoration) then divide between the glasses. Spoon the rest of the mascarpone over.
3. Decorate with raspberries and almonds.
