This trifle recipe is a quick and easy riff on the traditional ... 3.Whisk crème fraîche, cream, amaretto, icing sugar and vanilla bean seeds in an electric mixer until soft peaks form. 4.Top jelly ...

a sweet liqueur is layered in the trifle. Port or sherry are most common. But rum, brandy, amaretto, bourbon or even coffee liqueur can be used. For best results, match the liquid flavor with ...

Trifle is redolent of Christmas cheer ... Instead of sherry to soak the sponge, however, I’ve gone for amaretto which is complemented by the toasted flaked almonds on top.

"I do an Italian-inspired trifle with layers of soft amaretti [cookies]," he says, "and flavor the custard with amaretto for that rich almond flavor." For summertime celebrations, Lanlard swaps ...

Choose a large trifle bowl, with 3.1-litre to 3.5-litre volume, to make this dessert in. If you have the room, make up to three days ahead and store covered in refrigerator. To make amaretto syrup ...

Chill in the fridge until ready to eat. Shortly before serving, you can flambé the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat.

* Note on gelatin: you can use leaf or powdered gelatin, but make sure you check the package for the quantity needed. You should have about 600ml of syrup, and the package will tell you how much ...

Place the cubes of panettone in a large bowl and drizzle with the amaretto. Toss to combine and ... milk and sugar to a creamy consistency. In a trifle dish or deep glass bowl begin layering ...

The festivities include pageants, parties, lighting of beacons, horse races and, of course, an official dessert, with notes of lemon and amaretto. Platinum Jubilee Pudding, as the dessert is ...