Today’s recipe is not a proper recipe with fixed ingredients but rather a set of suggestions. It is for trifle and is from
an issue of the gossip mag Now Magazine (date of issue illegible). They suggest stacking sponge cake, fresh fruit and nuts in a glass, drizzling it with booze (unless you are making these for a kids’ party, of course) and topping it with whipped or double cream.
I filled the bottom of 2 glasses with Ardbeg’s Almost There.
I then put the trifle in the fridge for about 15-20 minutes to set.
I tasted lovely and the mix of cake, fruit and cream works a treat. The last few spoons were a boozy but delicious mess. The Ardbeg was a tad too peaty for this dessert but as I love peaty whiskies it worked just fine for me.