Whim Wham Recipes

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18TH CENTURY SCOTTISH WHIM WHAM - BRANDY AND SHERRY TRIFLE



18th Century Scottish Whim Wham - Brandy and Sherry Trifle image

This is a very simple recipe for a delicious and swiftly made trifle. It originates from the 18th century, when the word whim-wham was used to describe something light and fanciful. It is quite boozy, and you might want to take a break before driving!! You can add fresh fruit to this if you like - it is not traditional, but I like to add raspberries when they are in season.

Provided by French Tart

Categories     Dessert

Time 40m

Yield 1 Trifle, 6 serving(s)

Number Of Ingredients 9

25 g butter
50 g blanched almonds
25 g sugar
30 trifle sponge cake fingers
150 ml sweet sherry
60 ml brandy
1 orange, juice and rind of, finely grated large
300 ml fresh double cream
300 g plain yogurt

Steps:

  • 1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool.
  • 2. About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange rind and juice over and leave to soak for 30 minutes.
  • 3. Whip the cream until it just holds its shape, then carefully fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.

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