Tipsy Trifle | Recipes | Corrigan Collection

Ingredients

• 1 home-made or bought sponge for the base
• About 200ml sherry
• 50ml whiskey
• 6 fresh figs
• A small jar of maraschino cherries
• Chopped toasted almonds
• Chopped pistachios
• 500ml wine
• 500ml port
• 350g caster sugar
• 3-4 pears, peeled and whole
• 7 thin sheets of gelatine, soaked in water and squeezed out
• 1 vanilla pod
• 125ml milk
• 250ml double cream
• 3 egg yolks
• 50g caster sugar
• 100g mascarpone
• 400ml double cream
• 1 tablespoon icing sugar