Triffle with Tangerine Confit and Limoncello Recipe
Did you prepare a cake for the new year's table? I was making a sponge cake "honey" and I still have a sponge cake and sour cream. A good option: prepare a layered dessert from these leftovers in a glass of Trifle. And as a fruit layer, I suggest preparing a tangerine confit with the addition of Limoncello liqueur.
Prepare the ingredients.
You can use the sponge cake and cream to your liking. If they are very sweet, then you can add less sugar to the confit, so that the dessert does not turn out to be sugary.
Let's make a tangerine confit. We will peel the tangerines and remove all the bones from the lobes, as well as remove all the veins.
Now the slices need to be crushed. I used a food processor. At speed "1", it took me a few seconds to turn the slices into a puree.
Due to the fact that I did not remove the pulp from the films, the puree I got is not uniform. If you like a smoother consistency, squeeze the juice from the tangerines and continue working according to the recipe.
Put the tangerine puree in a saucepan.
Mix the pectin with 1 tbsp of sugar, add the rest of the sugar to the puree.
Bring everything to a boil, and then "rain" pour a mixture of pectin and sugar, actively mixing the puree.
We will cook the tangerine confit for 7-10 minutes on low heat, stirring constantly. Then turn off the fire and pour Limoncello. All mix and cool. The cooled confit will become much thicker.
While the confit cools, prepare the biscuit crumbs. I used the food processor again
All the components of the trifl are ready. For convenience, I put confit and cream in pastry bags.
Collect the dessert: put layers of biscuit crumbs, tangerine confit and cream in high glasses. then repeat the layers and put the desserts in the refrigerator for a few hours. During this time, all the layers will become saturated and harden a little.
Before serving, you can decorate the trifle with pastry sprinkles.
I got a moderately sweet dessert, and the tangerine layer gives a pleasant sourness.