Whim-whams are similar to miniature trifles, combining custard, berries, cream, brandy, and crisp almond biscuits.
- Yield: Makes 4 eight-ounce servings
Source: Martha Stewart Living, June 2000
- 6 ounces mixed berries, such as blackberries, raspberries, loganberries, and strawberries, stemmed, plus more for garnish
- 6 tablespoons sugar
- 6 tablespoons brandy
- 1/4 cup (2 ounces) Muscat or sweet white wine
- 1 cup heavy cream
- 12 to 16 amaretti cookies
- Soft Custard
Combine 6 ounces berries, 3 tablespoons sugar, and 1 tablespoon brandy in a medium bowl. Stir gently to combine and dissolve sugar. Set aside for about 1 hour at room temperature to release juices.
Place wine and 1 tablespoon brandy in the bowl of an electric mixer. Stir in remaining 3 tablespoons sugar until dissolved. Turn mixer to low; slowly add the cream. Increase speed; whisk until cream is thick enough to hold its shape. Set bowl in refrigerator while preparing the glasses.
Divide the cookies among 4 eight-ounce glasses, and spoon 1 tablespoon brandy into each glass. Cover with some of the fruit and a layer of soft custard. Repeat with another layer of fruit and custard, reserving any remaining berry juice. Top with the cream. Serve immediately, or set aside in refrigerator for 1 hour. Just before serving, garnish with more berries and juice of reserved berries.