A really great dessert to make for those gathering where I think it will be very much appreciated as it does look extremely good and light so great for the holiday season after that big feast as meals over the holidays can be indulgent ….. so why not give this one a go as see what you think of it
Here below is an excerpt about this trifle from the bbcgoodfood website along with the ingredients you will need
Two mighty desserts merge in this seasonal pud made from baked rhubarb, mascarpone laced with almond liqueur and a covering of oat and almond crumble
For the poached rhubarb
- 800g rhubarb, cut into 5cm pieces
- 100g caster sugar, plus 2 tbsp for the whipped cream
- pared zest and juice ½ orange
- a few splashes grenadine (optional) – this is to endure that the rhubarb has a lovely pink colour
For the trifle
- 75ml Disaronno
- juice 2 oranges (about 150ml)
- 8 trifle sponges
- 140g mascarpone
- 500g pot vanilla custard
- 600ml pot double cream
For the crumble topping
- 25g butter, softened
- 50g plain flour
- 25g demerara sugar
- 25g whole almonds, roughly chopped
- 50g jumbo oats
Note : There is a ingredient conversion measurement chart on Afternoon Baking With Grandma on the main home page if you should need it or here is a Conversion Calculator one from dianasdesserts website below
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/measures.cfm
To see the full recipe on bbcgoodfood website please use the next page link below
Originally posted 2015-10-13 12:11:48.
