18TH CENTURY SCOTTISH WHIM WHAM - BRANDY AND SHERRY TRIFLE
This is a very simple recipe for a delicious and swiftly made trifle. It originates from the 18th century, when the word whim-wham was used to describe something light and fanciful. It is quite boozy, and you might want to take a break before driving!! You can add fresh fruit to this if you like - it is not traditional, but I like to add raspberries when they are in season.
Provided by French Tart
Categories Dessert
Time 40m
Yield 1 Trifle, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool.
- 2. About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange rind and juice over and leave to soak for 30 minutes.
- 3. Whip the cream until it just holds its shape, then carefully fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.
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Kaden Tackett
[email protected]This trifle is a bit too bland for my taste. I would recommend adding more spices.
Payton Moncus
[email protected]This trifle is a bit too messy to make. I would recommend using a simpler recipe.
Leonard Pierskalla
[email protected]This trifle is a bit too complicated to make. I would recommend using a simpler recipe.
Shahinur Alom
[email protected]This trifle is a bit too time-consuming to make. I would recommend using a simpler recipe.
Yasir Ameer
[email protected]This trifle is a bit too expensive to make. I would recommend using cheaper ingredients.
lilbabyboymax
[email protected]This trifle is a bit too boozy for my taste. I would recommend using less brandy and sherry.
abdelhamid br
[email protected]I found the sponge cake to be a bit dry. I would recommend using a different recipe for the sponge cake.
Satto Kumar
[email protected]This trifle is a bit too sweet for my taste. I would recommend using less sugar in the custard.
Hassan Magsi
[email protected]I made this trifle for a potluck and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Wonder Otoo
[email protected]This trifle is a bit time-consuming to make, but it's worth it. The results are amazing. I highly recommend it for a special occasion.
Sokti Gang
[email protected]I love the combination of textures in this trifle. The sponge cake is soft and fluffy, the custard is creamy and smooth, and the fruit adds a nice crunch. It's the perfect dessert for any occasion.
Shumaila Usman
[email protected]This trifle is a classic for a reason. It's simple, elegant, and delicious. I highly recommend it.
Noor hassan Noori
[email protected]I'm not a baker, but this trifle was so easy to make. I followed the recipe step-by-step and it turned out perfectly. I'm definitely making this again.
Mukamwezi Victoria
[email protected]This trifle is absolutely stunning! It's perfect for a special occasion. I made it for my wife's birthday and she loved it.
abu Khan
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of brandy. But I'm so glad I did! The brandy flavor is subtle and really complements the other flavors in the trifle.
Noobgod 2020
[email protected]This is the best trifle I've ever had! The flavors are perfectly balanced and the texture is amazing. I highly recommend this recipe.
Solomon Mgburuma
[email protected]I love how this trifle is so versatile. You can use any type of sponge cake or fruit you like. I've even made it with gluten-free sponge cake for my celiac friends.
S Alfano
[email protected]I've been making this trifle for years and it's always a crowd-pleaser. It's so easy to make and always turns out delicious.
Nabukenya S256
[email protected]This trifle was a hit at my dinner party last night! Everyone loved the combination of brandy, sherry, and sponge cake. It was the perfect dessert to end a special meal.