Post by Cherry on Jan 1, 2012 17:20:44 GMT
This is the easiest and quickest 'trifle' you will ever make.
I have been making this for 22 years from a Hudson & Halls recipe in BBC Good Food.
Serves 4
1 small packet of Amoretti biscuits
small bowl of very strong cold coffee
5 tbsp brandy
225g (1 tub) mascarpone cheese
4 tblsp custard
100g grated chocolate
whipped cream and toasted almonds to decorate
Quickly dip the biscuits into the coffee and line the base of a dish. Sprinkle with brandy.
Beat the mascarpone and custard until blended and a little runny.
Sprinkle half the chocolate over the soaked biscuits and then cover with cheese mixture.
Chill for at least 6 hours or overnight.
Finish off by sprinkling with remaining grated chocolate and piping whipped cream around the edges. Toasted almonds should sit in the piped tops of the cream around the edge.
I have been making this for 22 years from a Hudson & Halls recipe in BBC Good Food.
Serves 4
1 small packet of Amoretti biscuits
small bowl of very strong cold coffee
5 tbsp brandy
225g (1 tub) mascarpone cheese
4 tblsp custard
100g grated chocolate
whipped cream and toasted almonds to decorate
Quickly dip the biscuits into the coffee and line the base of a dish. Sprinkle with brandy.
Beat the mascarpone and custard until blended and a little runny.
Sprinkle half the chocolate over the soaked biscuits and then cover with cheese mixture.
Chill for at least 6 hours or overnight.
Finish off by sprinkling with remaining grated chocolate and piping whipped cream around the edges. Toasted almonds should sit in the piped tops of the cream around the edge.
Off the menu for the moment, I'm afraid. 
