Irish Tipsy Trifle Recipes

Steps:

• For cookies, heat oven to 375 degrees.
• Grease a baking sheet (s).
• Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
• Let cool.
• Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
• Mix in the flour and baking soda on low speed.
• Add the cooled oat mixture and mix only to combine.
• Use batter immediately or chill overnight.
• Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
• Bake until golden, 9 to 12 minutes.
• Cool on sheet for one minute and then transfer to wire rack to cool.
• The recipe makes 24 cookies; you will use 12 for the recipe.
• For cream, beat the cream with an electric mixer until it begins to thicken.
• Add both sugars and continue beating until it holds soft peaks.
• Add 1/4 cup whiskey and mix well.
• To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
• Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
• Drizzle top with a small swirl of caramel topping and serve at once.

Steps:

• Make the sponge roll:
• In a large bowl with an electric mixer beat the eggs, the sugar, and the vanilla until the mixture is thick and pale. Sift the flour and the baking powder over the egg mixture and fold them in gently but thoroughly. Line the bottom of a baking pan, 13 by 9 by 2 inches, with parchment paper, spread the batter in the pan, and bake the cake in a preheated 400°F. oven for 8 minutes, or until it is puffed and golden. Invert the cake onto a lightly sugared kitchen towel. In a small saucepan melt the jam over low heat, stir in the kirsch, and spread the surface of the cake with the jam mixture. Starting with a long side and using the towel as guide, roll the cake up jelly-roll fashion and sprinkle it with the Sherry. Wrap the sponge roll firmly in the towel, let it cool, and cut it into 3/4-inch slices.
• Make the custard:
• In a bowl set over a saucepan of simmering water beat the yolks and the sugar with the electric mixer until the mixture is thick and pale. Remove the bowl from the pan and stir in gradually the milk, the cream, and the vanilla. Cook the custard in the bowl set over the pan of simmering water over moderately low heat, stirring, until it registers 170°F. on a candy thermometer. Transfer the custard to a metal bowl and whisk in the crème fraîche and the Sherry. Set the bowl in a larger bowl of ice and cold water, whisk the custard until it is cool, and chill it, its surface covered with plastic wrap, until it is cold.
• To assemble the trifle:
• In the bottom of a 2 1/2-quart straight-sided glass bowl scatter half the amaretti crumbs, top them with half the sponge roll slices, and top the sponge roll slices with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining sponge roll slices, line the side of the bowl with the slices, and pour in the custard, spreading it to let it seep down around the side and bottom. Chill the trifle for at least 2 hours and up to 24 hours. Just before serving, in a bowl with the electric mixer beat the cream until it is stiff, transfer it to a pastry bag fitted with a decorative tip, and pipe rosettes around the edge and in the center of the trifle.
• Sprinkle the pistachios over the trifle and garnish the rosettes with the citron and small drops of the jam.

Steps:

• Make the cake: Brush a 9-inch cake pan with softened butter and lightly flour sides. Lay pan on a sheet of parchment paper and trace around bottom of pan. Cut parchment round and place in pan with pencil marks facing down. Heat oven to 350 degrees.
• Sift cake flour and cornstarch into a bowl or onto a sheet of parchment.
• In the bowl of the stand mixer fitted with the paddle, combine 2 eggs, half the sugar and the vanilla. Mix at low speed for 30 seconds to combine. Turn mixer to highest speed and beat for 5 minutes, until mixture is light, pale and fluffy. Turn mixer down to medium and beat for 3 minutes. Scrape mixture out into a large bowl. Gently fold in half the flour mixture, then gently fold in remaining half.
• Wash the stand mixer bowl thoroughly with soap and hot water, then dry. Add egg whites, remaining sugar and salt to bowl. Using the whisk attachment, beat at medium speed for 3 to 4 minutes, or long enough to obtain a soft, creamy meringue. Do not over-whip; you do not want a stiff and dry meringue.
• Carefully fold half the egg white mixture into batter, along with melted butter. Carefully fold in remaining egg white mixture. Gently scrape into prepared cake pan. Put cake pan on a baking sheet and place in oven. Bake 30 minutes, until light golden brown and a tester comes out clean.
• Remove from oven and reverse onto a rack. Remove parchment paper and cool for 5 minutes, then flip cake over and let cool completely. Wrap tightly in plastic if not using right away. Cake can be made a few days ahead and refrigerated, or frozen for several weeks.
• Assemble the trifle: At least 6 hours, and no more than 24 hours, before you plan to serve trifle, spread top of cake with jam and cut into 2-inch squares. Line a flat wide bowl (preferably a trifle dish) with cake squares, in one layer. Douse cake with 2 to 4 tablespoons cream sherry, more if desired. Cover with parchment or plastic wrap , set a plate on top, and set a weight (such as a large can of tomatoes) on top of the plate. Cover and refrigerate for 4 hours or longer.
• Uncover cake. Spike crème anglaise with a tablespoon or two of sherry if desired, and pour over cake. Chill for an hour or more in refrigerator.
• Just before serving, beat cream until it forms soft peaks, and flavor it with a spoonful of cream sherry if desired. Spoon over trifle. Dust with a very small amount of nutmeg and serve.