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Tokkelroom Trifle (Trifle with Advocaat & Orange)

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Tokkelroom Trifle (Trifle with Advocaat & Orange)

Tokkelroom Trifle

Photo © Karin Engelbrecht
Advocaat is a classic Christmas and Easter tipple. When teamed with freshly whipped cream, it is called tokkelroom. I like to use advocaat in new ways that updates this old-fashioned ingredient.

To make my trifle, you can use homemade advocaat, pound cake and marmalade (see links below), or simple buy good quality store-bought versions.

I've topped my trifle with shards of bitter chocolate, but it's also good with crumbled Dutch cookies like crisp bitterkoekjes or stroopwafels, which add crunch and chewyness. Alternatively, cut the orange peel into thin strips using a zester and use that to decorate the desserts.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 4.

Ingredients:

Preparation:

Spread the pound cake slices with the marmalade. Cut each slice into little cubes. Divide the pound cake cubes between four serving glasses.

Sprinkle with the fruit juice. Now spoon some of the advocaat in each glass.

Whip the cream, vanilla extract and sugar until stiff . Top the glasses with the whipped cream.

Serve immediately, or chill until ready to serve (for up to one day). Using a sharp knife, cut shards from a bar of dark chocolate. Decorate the desserts with the chocolate.

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