Whim Wham Recipes
WHIM WHAM
This is a very simple recipe for a delicious and swiftly made dessert in the "trifle" family. It originates from 18th century Scotland, when the word "whim-wham" was used to describe something light and fanciful.
Provided by Millereg
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake.
- Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes.
- Whip the cream until it just holds its shape, and then gently fold in the yogurt.
- Spoon the mixture on top of the sponge.
- Roughly chop the almonds, sprinkle on top and serve immediately.
Nutrition Facts : Calories 379.6, Fat 29.3, SaturatedFat 15.4, Cholesterol 85.5, Sodium 81.5, Carbohydrate 14.8, Fiber 1.7, Sugar 10.9, Protein 5.5
18TH CENTURY SCOTTISH WHIM WHAM - BRANDY AND SHERRY TRIFLE
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
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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