It is - especially if, like us, you celebrate on the evening of the 24th!
But there's always next year...
I made this trifle for a celebration dinner we had with friends last week, because it has been ridiculously hot and a light trifle seemed like the perfect dessert.
The other reason I made it pre-Christmas, is because I know that the family we have coming over this evening would far rather have cheesecake than trifle....
So of course I've made a cheesecake (it's a Nutella swirl cheesecake to be precise. I guess I should share that recipe too?!)
But this trifle went down really well, so it is something that I will make again.
Here's a little video that I put together as a summary of the process.
A couple of additional notes:
- I used a small cake that I had in the freezer, made with the hot milk vanilla sponge recipe that I use for basic cupcakes - it makes a great light sponge cake, so it's not just for cupcakes.
- any vanilla sponge cake or pound cake will do, even un-iced cupcakes.
- I used a small squeeze bottle to drizzle the champagne over the sponge cake. The cake was moist, not sloshed!
- use this yoghurt panna cotta recipe and omit the berries
-the panna cotta has to be made in two batches because it sets (which is what you want it to do!) , but that does mean you can't put aside half the batch to pour in for the second layer.
- if you aren't comfortable halving the panna cotta recipe for a small trifle, then pour the remainder of the panna cotta into small glasses and top with berries for extra desserts.
Now I need to go and sort out that cheesecake!
Happy Christmas Eve. 💕
xxM
No comments:
Post a Comment