Monday, December 31, 2007



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.

1 comment:

  1. I'm flattered that you thought my photograph and posting were to your high standards. However, these are copyrighted and as such a charge of £100 will be invoiced to you, if you fail to remove this post.