Trifle with strawberries and pistachios

making trifle

Trifle is one of those very British desserts (or puddings, as they would say). The basic principle is this: layers of cake, fruit of some sort, alcohol, then custard and whipped cream. Italian have a variation on this called zuppa inglese, meaning English Soup. We made a more classic British one, with a pistachio-flavoured twist.

Trifle with strawberries and pistachios

Ingredients:
6 ladyfinger biscuits (Savoiardi)
A few splashes of pistachio liqueur
A punnet of strawberries, hulled and halved
1/2 liter of custard
2 cups of strawberry jelly (half a packet)

Topping:
250ml whipping cream
handful of shelled pistachios

Line the base of a glass dish with ladyfingers, or small rectangles of a plain sponge cake. Pour liqueur or sherry over to soften and slightly soak the biscuits. Don’t worry about buying alcohol just for this, you could use fruit juice as well. Sprinkle chopped strawberries over the biscuit base. You could also use raspberries, blueberries or sliced peaches, or other soft fruit. Make strawberry jelly (you’ll need two cups. Save the rest for a visiting child or enjoy it yourself.) When cooled slightly, pour over the biscuit base and fruit and put the entire glass bowl to cool in fridge.

Make up the custard, cool slightly and pour over the jelly layer. Too soon, and the layers will mix, which should be avoided. Allow glass bowl to cool in fridge. When this layer is set, whip cream and layer it on top of the custard. Keep chilled until serving. Just before serving, decorate with some sliced strawberries, and chopped pistachios (optional).

Note: My husband made this, and it was delicious. It was also a good chance to use up some mystery ingredients. We used pistachio liqueur  (Cremoncello Pistacchio) that we bought on holidays on Favignana (small island off Sicily)  last year. We tasted it once, and it’s been lingering in the fridge ever since…. Nice here though. Plain custard is customary in trifle, but I’d found pistachio-flavored custard powder in one of the Asian shops here and I thought it would be fun to finally try it. Besides being green, it worked well with the strawberries. 

pistachio liquer and pistachio custard

Pistachio liqueur from Sicily and pistachio custard powder from Pakistan ….. finally a use for both!

See also:

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