Banana and cream trifle with citrus, raisins and amaretti cookies
4 servings
45 minutes
Banana and cream trifle with citrus, raisins, and amaretto cookies is a refined dessert from European cuisine. Its roots trace back to England, where 'trifle' is considered a classic festive treat. In this version, delicate vanilla cream combines with airy whipped cream, while citrus fruits and fragrant raisins add brightness to the flavor. Amaretto gives a subtle almond note, and the liqueur soak creates an elegant aftertaste. Light yet rich, this dessert is perfect for both special occasions and cozy evenings. It is chilled before serving to achieve a harmony of textures: soft layers of cream contrast with crunchy cookies and juicy fruits. It can be further adorned with chocolate glaze for sophistication. This dessert is a true embodiment of sweet delight!
1
We prepare vanilla custard: heat milk over low heat, dissolving part of it with egg yolks whipped with vanilla sugar and starch. Pour the mixture back into the milk. Stir vigorously until the cream thickens, then cool.
- Milk: 300 ml
- Egg yolk: 3 pieces
- Starch: 3 teaspoons
- Vanilla sugar: 15 g
2
Whip the chilled cream with powdered sugar. Peel and cut the fruits into desired pieces. Squeeze the lemon (orange/lime) juice and (optionally) mix it with fortified aromatic alcohol (classic amaretto liqueur is perfect for 'trifle'). Pour boiling water over the raisins and rinse.
- Whipped cream: 250 ml
- Powdered sugar: 30 g
- Bananas: 2 pieces
- Kiwi: 2 pieces
- Oranges: 1.5 piece
- Lemon juice: 50 ml
- Cognac: 15 ml
- Seedless raisins: 50 g
3
Layer the dessert randomly: sponge cookies soaked in juice, vanilla cream, pieces of fruit, whipped cream, raisins. And also repeat for the second (third, fourth...) layer ;)
- Amaretti: 150 g
- Milk: 300 ml
- Whipped cream: 250 ml
- Bananas: 2 pieces
- Kiwi: 2 pieces
- Oranges: 1.5 piece
- Lemon juice: 50 ml
- Cognac: 15 ml
- Seedless raisins: 50 g
4
Additionally, you can drizzle with chocolate glaze: melt 50 grams of chocolate + 20 grams of butter in a water bath and decorate the top of the dessert to your liking. Place the finished 'trifle' in the refrigerator for 3-4 hours.
- Milk: 300 ml