Irish Whiskey Trifle

We had friends from our Dinner Club over for a belated, St Patty's Day dinner and served an Irish feast, right down to trying Mead, a traditional honey-based wine. After Irish appetizers, cheese and leek soup and beef stew, we finished up with this dessert. Here's a pic after adding the fruit and whiskey to the cake, but before the custard and whipped cream. Enjoy!

Irish Whiskey Trifle

Serves 6-8

6-7 inch sponge cake

8 oz raspberry jam

2/3 cup Irish whiskey

1 lb ripe, soft fruit (I used raspberries and blueberries)

1 ¼ cups whipping cream

Blanched almonds, candied cherries and angelica, to decorate (optional)

For the custard

2 cups whole milk

1 vanilla pod (bean) or a few drops of vanilla extract

3 eggs

2 TBS confectioner’s sugar

1. To make the custard, put the milk into a pan with the vanilla bean if using, and bring almost to a boil. Remove the pan from the heat. Whisk the eggs and sugar together lightly. Remove the bean. Gradually whisk the milk into the egg mixture.

2. Rise out the pan with cold water, return the mixture to it and stir over low heat until it thickens enough to cover the back of a wooden spoon; do not allow the custard to boil. Alternatively, for a very slow method of cooking, use a double boiler, or boil over a pan of boiling water.

3. Turn the custard into a mixing bowl and add the vanilla, if using. Cover the custard and set aside until ready to assemble the trifle.

4. Halve the sponge cake horizontally, spread with the raspberry jam and make a sandwich. Using a sharp knife, cut into slices and use them to line the bottom and lower sides of a large glass serving bowl.

5. Sprinkle with the whiskey. Slice and peel the fruit (if applicable) and spread out over the sponge to make an even layer. Pour the custard on top, cover with plastic wrap to prevent a skin from forming, and leave to cool and set. Chill until ready to use. Before serving, whip the cream and spread it over the set custard. Decorate with the almonds, cherries and angelica if you like.

Tips

-     I tried making the custard above and failed. I got it too hot and it “broke”. I ended up using a store-bought custard mix that I have used before. The brand is Bird's Custard Powder which I get in the Irish foods section of the supermarket.

-     I made the whole dessert gluten-free by using a cake mix put out by Gluten Free Pantry, (also in the supermarket), gluten free jam and gluten free vanilla. The custard mix is gluten-free as well. The cake mix was easy to use and tasty. I’ll add a link to the blog at the bottom.

-     I left off the almonds, glazed cherries and angelica. This dessert has a lot going on and I don’t think it needs them.

-     I will be making this again and using whatever jam I have made last season!