Best 4 Breakfast Trifle Nigella Lawson Recipes

ORANGE AND BLACKBERRY TRIFLE

Steps:

• Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.
• Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.
• Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.
• Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.

GINGER PASSIONFRUIT TRIFLE

Steps:

• Slice or break the sponge into pieces and arrange half of them in a shallow dish or stand, then pour half the ginger wine over them. Mound up the remaining half of the sponge cake and pour the remaining ginger wine on top.
• Whip the cream with the icing sugar until it is firm but not stiff; you want soft peaks.
• Scoop the insides of 2 passion fruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.
• Scoop out the remaining 6 passion fruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp.

BREAKFAST TRIFLE - NIGELLA LAWSON

Steps:

• Puree frozen strawberries.
• Add sugar (this way it will melt and mix better).
• Mix lightly with a spoon.
• In a single-serve trifle glass or cocktail glass, arrange these layers.
• Add raspberry puree. Then put a layer of Greek yogurt (use Greek yogurt as its more creamy and luscious than ordinary yogurt).
• Add some cookie crumbs.
• Add another layer of raspberries, then Greek yogurt and again cookie crumbs, finishing off with the cookie layer.
• Serve chilled.

CHOCOLATE CHERRY TRIFLE

Steps:

• Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with plastic wrap and leave to macerate while you make the custard.
• Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
• In a saucepan warm the milk and cream. Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
• whisk like mad, which will avert possible crisis.
• The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
• When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in plastic wrap overnight.
• When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.