WHIM-WHAMS
Whim-whams are similar to miniature trifles, combining custard, berries, cream, brandy, and crisp almond biscuits.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 4 eight-ounce servings
Number Of Ingredients 7
Steps:
- Combine 6 ounces berries, 3 tablespoons sugar, and 1 tablespoon brandy in a medium bowl. Stir gently to combine and dissolve sugar. Set aside for about 1 hour at room temperature to release juices.
- Place wine and 1 tablespoon brandy in the bowl of an electric mixer. Stir in remaining 3 tablespoons sugar until dissolved. Turn mixer to low; slowly add the cream. Increase speed; whisk until cream is thick enough to hold its shape. Set bowl in refrigerator while preparing the glasses.
- Divide the cookies among 4 eight-ounce glasses, and spoon 1 tablespoon brandy into each glass. Cover with some of the fruit and a layer of soft custard. Repeat with another layer of fruit and custard, reserving any remaining berry juice. Top with the cream. Serve immediately, or set aside in refrigerator for 1 hour. Just before serving, garnish with more berries and juice of reserved berries.
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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