A boozy, fruity trifle is a classic way to end a Christmas feast, and this one is surprisingly simple to make. Sparkling moscato is transformed into jelly, then topped with dense almond cake and clouds of mascarpone – all that’s needed then are slivers of fresh fruit. We’ve gone for delicate white peach, but a pile of white cherries on top would also work beautifully with these flavours.
Ingredients
Method
Main
1.For moscato jelly, bring moscato, sugar and 250ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar, then remove from heat. Squeeze excess water from gelatine and stir into moscato mixture to dissolve. Pour into a wide 2-litre serving bowl and refrigerate until set (3-4 hours).
2.Meanwhile, for almond cake, preheat oven to 180C, and grease a 22cm x 33cm cake tin and line with baking paper. Whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then gradually add caster sugar and whisk until glossy (2-3 minutes). Fold icing sugar, almond meal and flour into eggwhite, spoon into cake tin and bake until centre springs back when lightly pressed (20-25 minutes). Cool completely in tin, then cut cake to fit snugly on top of jelly, brush with liqueur and stand to soak (15 minutes). Cake will keep for up to 3 days stored in an airtight container.
3.Whisk yolks, sugar and 1 tbsp water in a bowl over a saucepan of simmering water until thick and mixture holds a trail (5-6 minutes). Remove from heat. Whisk mascarpone and milk in a separate bowl to just combine (don’t over-whisk or the mascarpone will become grainy), fold egg mixture into mascarpone, then pile on top of cake and refrigerate trifle until required (no longer than a couple of hours). Serve topped with sliced white peaches.
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