This Morning's 'Messy-trifle'

This Morning's 'Messy-trifle'

For this week's Pudding Club Will Torrent makes his Raspberry and Amaretti 'Messy-trifle' which is a combination of Cranachan, Eton Mess and Trifle.


For the base:

  • 150g crushed amaretti biscuits
  • 15ml Amaretto or almond liqueur
  • 500g raspberries (reserve some for decorating the top)
  • 15g icing sugar
  • Juice of 1 lemon

For the Almond and Raspberry crème diplomat:

  • 475ml whole milk
  • 25g Amaretto or almond liqueur
  • 1 vanilla pod, scraped out
  • 100g golden caster sugar
  • 4 eggs
  • 25g cornflour
  • 25g custard powder
  • 30g butter
  • 250ml whipping cream
  • 250ml double cream

To serve:

  • Reserved raspberries
  • 25g caramelized toasted almonds
  • 10g freeze dried raspberries (available from Home Baking aisle in most top supermarkets)
  • 60g broken meringue pieces or reserved amaretti biscuits


  1. Begin with the crème patisserie as this will need to cool before using.
  2. Place the milk into saucepan with the scraped vanilla pod and slowly bring to the boil.
  3. Meanwhile, in a mixing bowl, whisk the sugar, eggs, cornflour and custard powder till creamy.
  4. Pour half the boiled cream onto the egg and sugar mixture and whisky together.
  5. Then, pour the mixture back into the saucepan with the remaining milk.
  6. Keep whisking until the mixture thickens and bubbles away.
  7. After 5 minutes, you will have cooked out the cornflour and the mixture should now resemble crème patisserie, rich and thick.
  8. Whisk in the butter for an added luxury.
  9. Pour into a bowl and immediately place cling film on top - this will prevent a skin from forming.
  10. When cool, you can begin whisking the two types of cream. The reason for this is you don't want it to heavy hence using whipping cream and half double cream.
  11. Lightly whip the whipping cream and double cream together - don't be tempted to overwhip (it become thick and grainy) the cream as this will split when mixed with the crème patisserie.
  12. Gently fold in stages the whipped cream through the cold crème patisserie.
  13. Eat straight from the bowl or reserve in the fridge.
  14. To make the raspberry compote, take most of the raspberries and place into a bowl. Reserve some for the top of the pud.
  15. Add the icing sugar and lemon juice and crush lightly with a fork.
  16. Crush the amaretti biscuits into the bottom of the glasses and douse with the amaretto.
  17. Top with some of the raspberry compote.
  18. Ripple some more of the compote through the cream to give a raspberry ripple type effect.
  19. Spoon on the cream. You will have some left over, but this is lovely spooned into a ready made tart shell topped with fruits or placed into an ice cream container and freeze to make a semi freddo or ice cream parfait.
  20. Top the puds with the reserved raspberries, toasted almonds and freeze dried raspberries.

Amaretti Berri Sparkle


  • 15 ml Creme de mure
  • 10 ml Amaretto
  • 25 ml Raspberry Puree
  • 20 ml Gomme Syrup
  • 5 ml Lemon Juice
  • Top W/ Prosecco


  1. Add creme de mure, amaretto, puree and sugar syrup to your Boston glass, squeeze one lemon wedge in and fill with ice.
  2. Shake and strain into a chilled martini glass and top with a splash of Prosecco.
  3. Pick a fresh mint leaf, straighten and float on top of the cocktail.


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