Lyre’s Trifle with Amaretti Custard

Trifle, a delightful dessert that originated in England, is a classic and versatile treat enjoyed by people of all ages and tastes. While traditional trifles often incorporate alcohol-soaked cake or fruit, there is no shortage of creative alternatives for non-alcoholic enthusiasts. Whether you’re hosting a family gathering or simply craving a luscious and layered dessert, a non-alcoholic trifle offers a tantalizing medley of flavors, textures, and colors that will captivate your palate. With its vibrant layers of cake, creamy custard, fresh fruit, and sweet toppings, this alcohol-free version of trifle promises to be a delectable delight that everyone can enjoy.

Recipe courtesy of lyres.com.au

It’s no trifling matter. This is the Trifle of celebration. Take a spoon and enjoy a Lyre’s Strawberry, Peaches and Cream Trifle with Amaretti Custard.

METHOD:

1. Begin by boiling a saucepan of water on the stove. combine the strawberries, sugar, water and lemon juice in a large steel bowl and cover tightly with cling film.
2. place the bowl on top of the saucepan of water and simmer for 1 hr. be sure not to let the saucepan boil dry!
3. Strain the strawberries and liquid through a fine strainer keeping the syrup separate.
4. Add the gelatine to the warm strawberry syrup and set in a container in the fridge.

TIPS: The cooked strawberry pulp can be turned into a jam for another use by re boiling the pulp with some more sugar and blending

METHOD:

1. Place eggs in mixing bowl with whisk attachment and whisk on high for 3 min until pale.
2. Add sugar and continue whisking on high for a further 2 min. Continue whisking on high and pour olive oil into mixture very slowly in a thin constant stream until all combined.
3. Remove bowl from mixer and carefully fold in the sifted flour in 3 batches being careful to avoid lumps.
4. Pour sponge mix into baking tray lined with baking paper and cook for 20 min at 160 degrees until skewer comes out clean. rest sponge for 5 min before gently brushing the triple sec over the sponge using a pastry brush till absorbed.
5. Refrigerate.

METHOD:

1. In a saucepan heat milk, cream and amaretto. do not boil. Meanwhile in a mixer with a whisk attachment, whisk egg yolk and sugar for 5 min until pale and thick.
2. In a small bowl mix cornflour and 20ml milk until combined and set aside.
3. Pour hot amaretto cream into the mixing bowl of egg yolk and sugar and then add cornflour mixture. 
4. Whisk to combine and return contents to a clean saucepan and cook on moderate to low heat for about 15 min stirring constantly until mixture starts to thicken. It is important to stir constantly so the custard doesn’t burn and scramble in the saucepan.
5. Remove from heat and pass custard through a strainer into a jug for pouring later.