Japan Sake and Shochu Makers Association | JSS
A photogenic dessert for events, gatherings, and celebrations!
Trifle is a dessert from the UK. Although it is a western confectionery, Japanese sake can be an enhancing ingredient. This recipe uses sake in the syrup put on the cake to make the flavor mild, and in custard cream to reduce the natural odor of egg. The colorful fruits and the layers of cream are visually pleasing, making it a fun and delicious accompaniment to any celebration!
In the case of replacing the cake dough with a sponge cake, use Nikiri-shu (sake with its alcohol evaporated) without sugar.
|Cake dough as needed|
|(A) 1 teaspoon of sugar|
|┗ 2 teaspoons of sake|
|4 tablespoons of sugar|
|1/2 teaspoon of sake|
|1 tablespoon of flour|
|100cc fresh cream|
Heat the sugar and sake of (A) lightly to syrup. Let it cool, and then spread it over the sponge using a brush.
Prepare the custard cream. Crack an egg into a bowl, whisk well, and add sugar and flour. Then add milk little by little, mix until consistent, and heat in a small pan on low heat. Mix constantly to prevent burning. Turn off the heat when it becomes thick. Put it in the fridge after it has cooled off.
Add sugar in fresh cream and whisk until thickened. Then, cool the whipped cream in the fridge.
Wash the strawberries and remove their stems. Leave one for decoration, and cut the remaining ones into 5mm dice. Peel the kiwi, cut it vertically into four pieces, then cut them into 5mm slices.
*As for the strawberry you have put aside, cut it in half, make a small cut on the stem side and make two heart-shaped strawberries.
Put the sponge in the bottom of the glass and stack the ingredients in this order: sponge, custard cream, kiwi, custard cream, strawberry, then whipped cream. Then, decorate the trifle with the strawberries.