By Nigella Lawson, from the Nigella Lawson Quick Collection Application
The name does rather make you think of a sped-up comedy-caper sequence or game show exercise. Banish either vision from your mind now. All things are relative, and only compared to the 3-day feat that is a regular trifle is this top-speed; though it is, undeniably, quick. It’s easy to explain: no custard is involved. Instead, I make a tiramisu-like cream by mixing mascarpone and cream.
Because I like the look of them, I use tea light holders that look like vintage mini jam jars (or rather mini jam jars sold as tea light holders), but any straight glass with a capacity of about 175ml would do. You could use wine glasses or cocktail glasses, but then the rounds of brioche would have to be altered to fit the fanning-out or bulging shape.
Ingredients:
approx. ½ supermarket (i.e. loaf-shaped) brioche, cut into 8 slices
100ml cream sherry
250g raspberries (or 2 punnets)
2 tbsps seedless raspberry jam
75g mascarpone
175ml double cream
1 tsp vanilla extract
10g pistachios
4 straight glasses, about 175ml capacity each
Directions:
1. Using one of the glasses, cut out 8 rounds of brioche, one from each slice, and put one in the bottom of each glass. Pour 1 tablespoon of sherry on top of each.
2. Add 6 raspberries on top of each drenched brioche round. In a small pan, warm half the jam with 1 tablespoon of sherry, whisking as it heats, to give a thick syrup. Pour this over the raspberries.
3. In a mixing bowl, whip the mascarpone with 75g of the double cream and, when smooth and thick, divide between the 4 glasses.
4. Add a second round of brioche to each glass, and then dribble 1 tablespoon of sherry (each brioche round gets just under a teaspoon each) over the top.
5. Add another 6 raspberries to each glass. Warm the remaining tablespoon of jam with the remaining tablespoon of sherry as before, and spoon this warm mixture on top of the final layer of raspberries.
6. Lightly whisk the remaining 100ml double cream with the vanilla extract and then cover each mini trifle with it. Finely chop the pistachios and sprinkle on top.
Makes 4
Top-Speed Trifle by Nigella Lawsonfrom the Nigella Quick Collection Application Copyright © 2010 by Nigella Lawson. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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