A boozy vanilla panna cotta, gingerbread sponge and white chocolate Amarula mousse give the classic Christmas trifle a very grown-up twist!
There is nothing Amarula doesn’t touch that isn’t absolutely DELICIOUS! I’m a massive fan and have turned my favourite drink into everything from these Chocolate Amarula Magnum Ice Creams, a malva pudding with Amarula sauce, or this Amarula ice cream cake! So when they sent me a box of mystery ingredients (golden syrup, caster sugar, cream and the new Amarula Vanilla Spice, I had a gajillion recipes I wanted to create with them!
Amarula Vanilla Spice is similar to the classic except it’s infused with Madagascan vanilla beans and fresh ginger. It was these flavours that got me into the Christmas erm, spirit (sorry, not sorry) and it’s not the festive season without a trifle! Instead of the usual jelly layer, I’ve made a creamy panna cotta loaded with Amarula Vanilla Spice and extra vanilla to enhance the flavour. My favourite spicy gingerbread sponge cake is on top (I may or may not have added a few extra glugs of Amarula on top of it) before it gets a thick layer of Amarula white chocolate mousse. The mousse only has THREE ingredients and it will change your LIFE! The best part of all (I know, can it get any better?) is that this dessert can be made the day before so on Christmas day you can just relax!
What’s your favourite dessert made with Amarula?
- Amarula panna cotta
- 4g (2) sheets gelatine
- 65g (1 cup) plain double cream yoghurt
- 125ml (½ cup) pouring cream
- 125ml (½ cup) Amarula Vanilla Spice
- 50g (¼ cup) caster sugar
- Gingerbread sponge
- 85g salted butter
- 85g molasses or date syrup
- 85g golden syrup
- 90g (130ml) dark muscovado sugar
- 215g (1 ½ cups) cake flour
- 1/4 tsp salt
- 1 ¼ tsp bicarbonate of soda
- 1 tsp ground ginger
- ¼ tsp ground cinnamon
- 1 tsp cocoa powder
- 1 large egg, beaten
- 180ml (¾ cups) full cream milk
- 80ml (⅓ cup) Amarula Vanilla Spice, for brushing
- Amarula White Chocolate Mousse
- 500ml (2 cups) whipping cream
- 370g (2 cups) ) The Kate Tin White Baking Chocolate, melted and cooled
- 125ml (½ cup) Vanilla Spiced Amarula
- Ginger biscuits, to decorate
- To make the panna cotta, soak the gelatine in cold water until soft and translucent.
- In a medium bowl, combine the yoghurt, ¼ cup of cream and Amarula together.
- Place the ¼ cup of the cream and the sugar in a microwave-safe bowl and gently heat up to hand hot temperature.
- Squeeze the liquid out of the gelatine sheets and stir in the hot cream mixture.
- Pour the warm cream mixture into the yoghurt mixture, passing it through a sieve in case any gelatine hasn’t dissolved.
- Pour into the base of a medium-sized 2L trifle dish and set in the fridge for at least 2 hours.
- To make the gingerbread sponge, preheat the oven to 180° C (or 160C fan-forced).
- Grease and line the base of 2 x 22cm round cake tins (make sure they are as wide as your trifle dish).
- In a saucepan, melt the butter, molasses, syrup and sugar over medium heat until the sugar has dissolved completely. Remove from the heat and allow to cool.
- In a separate bowl, combine the dry ingredients.
- Whisk the eggs and milk into the cooled molasses mixture then pour into the dry ingredients and whisk to combine. Divide the batter between the lined cake tins and bake in for 35-40 minutes or until a skewer inserted into the middle comes out clean.
- Allow to cool completely then level off the cake and cut it into discs the same width as your trifle dish.
- To make the mousse, whisk the cream to soft peak stage before folding in the melted chocolate along with the Amarula Vanilla Spice Liqueur, until just combined.
- To assemble, place a layer of cake over the set panna cotta.
- Top with white chocolate mousse and another layer of cake.
- Finish off the trifle by dolloping the rest of the mousse over and decorating with Christmas tree cookies. Dust with icing sugar and leave to set in the fridge until ready to serve.