WOW THE CROWD
MODERN DESSERTS
It’s the most wonderful time of the year to go big on after-dinner treats, so we’ve given a few of our favourite puds a special twist, including a bakewell tart made with cranberry jam and an Italian-inspired trifle. End your Christmas lunch on a sweet surprise with these new ideas
recipes ESTHER CLARK AND LIBERTY MENDEZ
photographs JONATHAN GREGSON
Tiramisu trifle
Combine the decadent coffeeflavoured dessert with a classic trifle for a crowd-pleasing pud that everyone will love. Because it’s simple to put together, it’s ideal for last-minute guests. Or, prepare in advance for a party so you’ll have a fuss-free finale to your dinner.
SERVES 14-16
PREP 35 mins plus 1 hr chilling
COOK 5 mins MORE EFFORT V
300g shop-bought madeira or chocolate cake, cut into
3cm pieces
70ml coffee liqueur or madeira wine
250ml strong coffee, cooled
200g shop-bought sponge fingers
2 tbsp cocoa powder
For the cheat’s coffee crémeux
500g fresh shop-bought custard
3 tbsp instant coffee granules
200g dark chocolate, finely chopped
100g salted butter, cubed and softened
For the tiramisu filling
2 egg yolks (freeze the whites for another recipe)
65g caster sugar
40ml marsala wine or coffee liqueur
150g mascarpone
200ml double cream
For the brown sugar cream
400ml double cream
2 tbsp dark brown soft sugar
1 Arrange the cake pieces in the bottom of a large trifle dish, then drizzle over 20ml of the liqueur or madeira wine and set aside.
2 For the coffee crémeux, tip the custard and coffee granules into a large pan set over a medium heat and bring to the boil, stirring continuously. Put the chocolate in a large heatproof bowl and, when the custard is boiling, pour it over, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm, then whisk in the butter until well combined. Pour the crémeux over the cake layer in the dish and level with the back of a spoon. Chill for 1 hr until set.