Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture

A Tipsy Irish Trifle

A Tipsy Irish Trifle

A modern, Celtic take on a classic Tiramisu that's easy to make, but looks really impressive when served. The sponge fingers are soaked in Irish Whiskey and espresso, with some more espresso tipped over the top to serve. By mixing the Whipping Cream with the Custard you create a smooth, mousse-like texture that's rich in flavour, and stands up to the coffee and Whiskey perfectly.

Ingredients

  • 200ml Kerrymaid Whipping Cream
  • 50ml Kerrymaid Custard
  • 10 trifle Sponge Fingers (Boudoir)
  • 2 double espressos cooled
  • Cocoa to dust
  • 2 tbsp Irish Whiskey
  • 1 dsp Icing Sugar
     

Method

  1. Break the sponge fingers in half and place into tall glasses
  2. Pour half the espresso over the top then chill in the fridge
  3. Gently whip the Kerrymaid Whipping Cream with the icing sugar until it gently falls away from the whisk.
  4. Add the whiskey to the Kerrymaid Custard then fold into the whipped cream
  5. To serve, take the chilled sponge mixture from the fridge and gently pipe or spoon the whiskey cream over the mixture, pour the remaining espresso over the cream then dust with cocoa.
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Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture