4 boozy desserts to make this Jubilee bank holiday

4 boozy desserts to make this Jubilee bank holiday

We all love a bank holiday — and this summer, we’re getting spoiled with them. In June 2022, Her Majesty The Queen will celebrate her Platinum Jubilee, marking 70 years of her reign. The actual anniversary was back in February, but the celebration will instead be sandwiched in between the spring bank holiday and the weekend of the 4th of June. For us lay people, this means a long-long weekend!

You might be marking the occasion with a street party, or a family do — which means you need to start thinking about what you’ll be cooking up to bring to the celebration. While we can’t guarantee the sun, we can help you out with four of our favourite boozy dessert ideas that will have everyone in the mood for a party.

1. Zabaglione

Zabaglione is a rich Italian cream that whips egg whites with wine for a sweet, pourable sauce. Italian desserts are well known for their decadence, as well as their alcohol content — as the experts at Pasta Evangelists explain: “Many Italian desserts are centred around flavours like coffee, dark chocolate and alcohol, such as the classic tiramisù and traditional torta al cioccolato.” 

The grown-up flavours beloved by the Italians are sure to please a crowd, and Zabaglione is an ideal choice for any big celebration thanks to its easy preparation. For this recipe, simply multiply your quantities and make a batch the night before, ready to be served with fresh berries or biscotti at your party.

Ingredients

(4 servings)

  • 100ml sweet white wine (Marsala or similar)
  • 4 egg yolks
  • 4 tbsp caster sugar

Method

  1. Combine the egg yolks and sugar in a bowl and whisk until a light, fluffy mixture forms. 
  2. Little by little, beat in half of the wine.
  3. Place the bowl over a pan of simmering water on medium heat. Gradually add the remaining wine, whisking for 5-10 minutes, until frothy and thick.
  4. Serve warm or slightly cooled, with sponge cake, fruit, or biscuits. 

2. Sparkling wine jellies

It doesn’t get much more quintessentially British than jelly. The perfect afternoon treat for a summer’s day, sparkling wine jellies add a welcome splash of booze to the classic kids’ dessert. These fruity sweets will be a pleasing light option after a filling meal, and a moreish bowl-filler for your street party setup.

You can use any sparkling wine of your choice, though we’d suggest your favourite champagne — it’s not every day you celebrate a Platinum Jubilee!

Ingredients

(6 servings)

  • 500ml sparkling wine
  • 75g caster sugar
  • 6 gelatine leaves
  • Granulated sugar, to dust

Method

  1. Combine 300ml of cold water with caster sugar in a pan. Gradually bring water to the boil and stir to dissolve. Remove pan from heat.
  2. Soak gelatine leaves in the wine for 5-10 minutes, until soft.
  3. Add gelatine to the sugar water and beat until dissolved, then stir in the wine.
  4. Pour jelly mix into a lightly greased baking tray, and allow to cool. Once cooled, refrigerate for 4-5 hours, or until jelly is set.
  5. Remove jelly from the tray and chop into cubes of approximately 3cm. Dust with granulated sugar and serve.

3. Brandy butter ice cream

Just in case we do get a spot of that coveted bank holiday sunshine, let’s talk ice cream. For this one you’ll need an ice cream maker, but if you’ve got one handy then the rest of the recipe is a doddle.

Though you might associate brandy with the festive period, this cool treat could quickly make it a summer favourite. A buttery smooth ice cream will refresh your guests after a long day in the sun — and once again, is easily made in advance to take the stress out of party prep.

Ingredients

(6 servings)

  • 300ml milk
  • 175ml double cream
  • 100ml brandy
  • 150g caster sugar
  • 100g butter
  • 4 egg yolks
  • 1 tsp vanilla extract

Method

  1. Heat the milk and combine with egg yolks and sugar. Cook for 3-5 minutes on medium heat until a thick custard is formed.
  2. Gently heat butter until soft, then combine with brandy. Add vanilla extract.
  3. Combine butter mix with the double cream and whip until soft peaks form.
  4. Fold together the custard and cream mixtures.
  5. Churn in an ice cream maker according to machine instructions, until set. Once ready, the ice cream should be thick but spoonable.
  6. Decant into a freezer-safe container and freeze to store.

4. Amaretto trifle

The trifle is a British party time classic. This recipe combines decadent layers of jelly, custard and cream around soft amaretti biscuits, for an indulgent table centrepiece that’s sure to impress. We’ve thrown in some amaretto too, for a boozy twist on tradition. This delicate Italian liqueur is made using the essential oils of fruit stones like apricot and cherry, perfectly complementing the sweet summer pud.

A good trifle isn’t too tricky to get right, either — we’ve gone with shop-bought custard, but you could always make your own (or at least tell the neighbours that you have). 

Ingredients

(8 servings)

  • 400ml double cream
  • 400ml ready-made custard
  • 300ml amaretto
  • 200g amaretti biscuits
  • 200g caster sugar
  • 150g raspberries
  • 6 gelatine leaves
  • Cinnamon, to dust 

Method

  1. Soak gelatine leaves in a bowl of cold water for 5-10 minutes, until soft.
  2. Separately heat 500ml of water, adding sugar and stirring to dissolve. Bring water to the boil and remove from heat, then add the gelatine and 200ml of amaretto. Stir until combined.
  3. Add raspberries to the jelly mixture, reserving a few for trifle decoration. Pour mix into a trifle dish, and refrigerate for 4-5 hours until set.
  4. Once the jelly is set, top with half of the ready-made custard.
  5. Dip each amaretti biscuit in the remaining amaretto, and arrange on top of the custard layer. 
  6. Stir any remaining amaretto into the leftover custard, and pour over the biscuit layer.
  7. Whip the cream until soft peaks form and spread on top of custard.
  8. Decorate the top with raspberries and dust with cinnamon. Chill the trifle for a further 2 hours before serving.

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