Updating our bed bug saga. It doesn't seem to me that the visit of the pest control did very much at
A friend of mine, from a cookery group, posted the following recipe the other day. She said everyone asked for the recipe when she made it for dinner guests. I haven't even tried to consider how many calories are in this dessert. I might say, I couldn't cut and paste the copy of the recipe so I patiently typed it all out switching back and forth only to discover, on looking for a picture, that there were a number of versions online. Only one trouble making it on this side of the pond, our cream is not nearly as thick as that of the UK, or as far as I know, Europe in general. It has a much higher fat content. I am not, as so many think, talking about clotted cream, but everyday cream which can be bought in stores or used to be delivered by the milkman - if there is such a thing any more. If one visited the Channel Islands, the cream there was quite yellow it was so thick. I remember visiting an aunt in Jersey and she produced trifle for dessert. I thought "how stingy, she hasn't topped the custard with cream". She had, it was virtually custard colour. Delicious.
Irish Coffee Trifle
Deep layers of bliss.
100 g Sponge Fingers
150 ml Bailey's Irish Cream
150 ml Espresso Coffee
100 g Hazelnuts, skinned
400 ml Double Cream
200 g Marscapone
Vanilla (a splash or a knife point of seeds)
25 g Dark Chocolate
1. Put 100 g sponge fingers into a serving bowl and pour over 150 ml Bailey's and 150 g strong espresso.Leave to soak.
2. Toast 100 g hazelnuts and chop them in half. Whip 200 ml cream to soft folds then fold in 200 g of marscapone and most of the chopped nuts. Spread this mixture over the sponge fingers and refrigerate.
3. Softly whip another 200 ml cream, flavour it with a little vanilla or a knifepoint of vanilla seeds then spread it over the marscapone mixture. Leave covered in the fridge for an hour (20 minutes will do in an emergency).
4. Scatter the remaining nuts over the trifle. Melt 35 g dark chocolate in a bowl set over simmering water then trickle and splash the chocolate over the cream layer. Refrigerate a few minutes, just long enough to let the chocolate go crisp and then bring to the table.
Have a great day