Catalan-Trifle

Name: Catalan-Trifle
Yield: Serves 8
Ingredients: 2 leaves of gelatine, soaked in cold water to bloom; 65 g golden caster sugar; 140 g golden caster sugar; 2 large free range eggs; zest of ½ an orange; pinch of saffron strands; 8 large free range egg yolks; zest of 1 lemon; 110 g plain flour; 110 g icing sugar; 100 g egg white; 5 g ground cinnamon; 240 g whipping cream; 250 g mascarpone; 50 g soft butter; toasted flaked almonds; 200 ml Pedro Ximénez sherry; 2 leaves gelatine, soaked in cold water to bloom; 200 ml water; ½ tsp baking powder; 8 g fennel seeds; 2 sticks of cinnamon; 450 ml whipping cream; 150 g milk; 100 g plain flour; 100 g golden caster sugar; 4 large free range eggs, separated

Preparation info

Serves
8

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

Cream catalana meets English Trifle. Round your nan’s you would have a proper sherry Trifle. Sherry is Spanish, so it got me thinking I Redid a trifle with Spanish elements. But the best topping turned out to be like a Tiramisu with mascarpone

Ingredients

Trifle sponge

4 large free range eggs, separated
100 g golden caster sugar
100

Dessert

Method

To make the trifle sponge

Whisk the egg whites until they start to thicken. Add 2 tablespoons of sugar and continue to whisk until soft peak stage.

In a separate bowl, whisk the egg yolks with the rest of the sugar until pale and fluffy. Gently fold them together, followed by the flour and baking powder. Spread the mix evenly onto a lined baking tra