Strawberry Trifle in a big fat bowl and tipsy , and waiting for you to taste … Amiretti cookies and ameretti liqueur in the taste is getting stronger. If you are going to a table with children again, you can also use pineapple juice or orange juice instead of ameretti liqueur. To have some more fun, try firing the dessert before serving. It is very easy to ignite and the alcohol is exhausted. However, it may be necessary to extinguish the flame, but we recommend that you have a large cover nearby. The top cream with the flames will be slightly melted but you will still have a delicious taste!
Trifle is a tradition that emerged in the 18th century (or perhaps earlier) in the UK. If we call it a masterpiece consisting of three or four layers of fruit, alcohol-soaked sponge cakes and custard, we don’t have it. This dessert is always served in a round glass bowl. You can easily find this round bowl from the Paşabahçe stores or online site. Click for other fruit desserts …
2 x shop-bought Madeira loaf cakes
150 ml Amaretti, Cognac, Grand Marnier, Cointreau or any strong liqueur (optional) – useapple juice or orange juice if kiddies etc are eating. It won’t flambé though.
800 g strawberries, hulled and cut in half lengthways
250 g amaretti biscuits, crumbled
Seeds of 1 vanilla pod or a few drops of vanilla extract
100 g icing sugar
900 ml double cream
200 g white chocolate, grated
Equipment Large trifle dish or glass bowl