iHeartFaces – Rum and Coke Trifle

6 Apr

This week at iHeartFaces we’re photo documenting dessert recipes – and rarely do I manage this without some mishap.

Last year when I was looking for something a bit different for a dinner party I found this recipe for Rum and Coke Trifle in the Daily Bigot’s Mail’s magazine. Desperately ignoring the fact that simply clicking on their website probably set lights flashing at Tory Central… I printed it off so I’d never ever ever have to click there again. I washed my eyes after. Yeugh! I’m not providing Linky Love to the Daily Racist Mail – go look for it yourself!

So here we go, the Premenstrual Cook does pudding.

Gather together from the four corners of Tesco….

  • 5 Gelatine Sheets
  • 50g Caster Sugar
  • A lime
  • A jar of Lemon & Lime Marmalade, available here in the USA or if you are particularly clever you could always make your own
  • 3 medium organic eggs
  • Trifle sponges (not sure if you get these over the pond but the Sara Lee cake I spotted in My Four Boys recipe would do nicely I think)
  • Your rum of choice – I’m rather partial to Mountgay or Appletons which is why those bottles are empty so Captain Morgan’s Spiced it is
  • 2 cans of Coke or Pepsi or whatever – just not diet, there’s nothing diet about this!
  • 400g Mascarpone (just under 1lb isn’t it? 1lb = 454g lord this is fattening!)
  • Green and yellow boiled sweets or jellies to decorate – or not – if you can be faffed

The night before, make the jelly.

Cut the 5 sheets of gelatine (or enough to set 600ml, 1 imperial pint, 1.2 US pints, 2.5 US cups or just over 1 sextariumm phew!) into strips (dragging in a painted child to help tut-tut) and cover with cold water. Leave to soak for 5 minutes after which time it will be all gooey but still hold its shape.

Whilst the gelatine is soaking tip 600ml of coke (1 imperial pint, 1.2 US pints … yadda yadda!) into a pan and bring to the boil. Drain the gelatine then pour a ladle full of the hot coke over it and stir until it dissolves. Stir in the rest of the coke, cover, cool and refridgerate overnight.

Next day… get those sponges tipsy. Break them up and either base line a high sided dish with them or use 4 /5/6 individual glasses. I’m using my whisky tumblers. The recipe calls for 3tbsp of rum – I say bollocks to that, drown that sponge with at least 6 or 7 and if it’s still a tad dry (and depending on your sponge absorbency) water it down with… em… water? Or more rum. Whilst the rum is soaking in spoon 150g (about 1/3rd of the jar) of marmalade into a pot, add the juice of 1 lime and heat until it’s liquid. Push the marmalade/lime juice through a seive then divide it between the trifles…

Take thy wobbly coke jelly and break it up with a fork til it’s all crumbly then divide that between the trifles too…

Looking a bit trifly now yes?

Now for the million calorie topping.

Separate the eggs. I always used to juggle the yolk between the two halves of broken shell til it wobbled free of the yolk then I saw Ainsley just whap it into his hand and let it dribble through his fingers…. you have to suspend imagination for that sentence. You just do.

In a large bowl whisk together the egg yolks and caster sugar until light and fluffy and the sugar is dissolved.

Then whisk in the mascarpone. At the very least stand up and try to work off a few calories before you prepare to lick the bowl.

Wash that whisk then in a separate bowl whisk the egg whites until stiff.

Take a couple of tablespoons of the egg white and fold it into the yolk/sugar/mascarpone mix to loosen it. When it’s all nicely loosened fold in the rest and stop licking the spoon!

Spoon the topping over the trifles and voila! NOW you can lick the bowl.

For a final touch I stuck the boiled sweets in a ziploc bag and bashed the bejebus out of them, sprinkling the resulting emerald dust all over the topping for pretty sparkly trifles.

Cover and stick in the fridge for a couple of hour before devouring – though they will keep for a couple of days chilled – if you can wait that long.

The first time I made these I counted the calories up but the result must have been too shocking for my mind to cope with as it instantly purged the memory and if I even think a wee bit about counting them again I twitch.


Twitchety twitch.

Go check out the rest of the recipes at iHeartfaces – go on – you muuuuust!



5 Responses to “iHeartFaces – Rum and Coke Trifle”

  1. Barbara April 6, 2010 at 8:29 pm #

    You should send that recipe to Dan All That Comes With It – he’ll do anything with coke although I believe he usually uses diet. Surely that would distract from the trifle though.

    Sounds yummy. Next time I have visitors I may even try it out.

  2. Marylin April 6, 2010 at 10:08 pm #

    So… when we come over to yours for a day… you can make those, right? 😀

  3. Kelly April 7, 2010 at 4:55 am #

    Awesome! Love it

  4. veryanniemary April 7, 2010 at 2:32 pm #

    Yum – but not good for my back….long sad story

  5. Mwa April 8, 2010 at 10:21 pm #

    How did you lose the nail varnish during jelly making?

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