Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
6 Essential Easy Peelers
2 tbsp caster sugar
4 tbsp sherry
150ml whipping cream
1 Waitrose Madeira Loaf Cake, cut into 2cm chunks
300g No.1 Madagascan Vanilla Custard
1. Use a vegetable peeler to pare strips of zest from 1 easy peeler, then cut the zest into ﬁne shreds. Squeeze the juice into a small saucepan and add the sugar and 2 tbsp water. Set over a medium heat and warm until the sugar has melted, swirling occasionally. Add the shredded zest and bring to a simmer for 5-6 minutes until syrupy. Lift out the zest with a fork and set aside on baking parchment.
2. Squeeze the juice of another easy peeler into a small bowl and mix with the sherry. Peel the remaining 4 easy peelers and slice into thin rounds with a serrated knife. In a mixing bowl, use electric beaters to whisk the cream to soft peaks. Have all the ingredients set out, ready to build your triﬂes.
3. Take 4 glasses or glass jars and layer most of the easy peeler slices and the chopped madeira cake in the base. Spoon the sherry mixture over the cake so it can soak in, then spoon the custard over the top. Finish each triﬂ e with another easy peeler slice and a cloud of whipped cream, then sprinkle with the candied zest to serve.
Simply replace the sherry with the juice of another easy peeler to make these triﬂ es non-alcoholic.
And to drink… Lustau Moscatel de Alejandría, Spain, is deliciously fresh and sweet – a wonderful accompaniment to these indulgent triﬂ es.
Typical values per serving:
This recipe was first published in December 2020.