DrinkWire is Liquor.com's showcase for the best articles, recipe and reviews from the web's top writers and bloggers. In this post, The Gin Queen transforms a classic cocktail into a luscious dessert.

I have a confession to make, I've always preferred to drink my gin rather than bake with it (Gin Queen? Yes. Domestic Goddess? No.) but with Negroni week coming up and looking for another way to indulge my obsession with this cocktail, I decided that the best no-cook option was the good old British trifle, well an Italian trifle ~ I present: The Negroni Trifle.

Yes, you can give me an Australian passport, but I will always choose trifle over Lamingtons (Sorry, Aussie mates), particularly when it's as boozy as this one.

The Negroni is made with 3 ingredients, Gin, Campari and Sweet vermouth. A traditional trifle has several components. Booze soaked sponge, jelly (fruit optional), custard and sweetened cream.

My challenge was to impart the essence of the Negroni into the trifle in as many ways as I could. I think I cracked it.

How to make a Negroni Trifle

As with all cocktails, feel free to make it your own. The measurements were determined by me (and Mr GQ), as we thoroughly taste-tested each stage. Yes, I took one for the team, this is SUCH a tough gig.

Negroni Trifle Layer One

For the booze soaked sponge, I added about one and a half sponge fingers to the bottom of the glass and poured over 30ml (1oz) of sweet vermouth and 30ml (1oz) of Campari. Leave to soak in thoroughly before moving on to the jelly layer.

Negroni trifle sponge soaking in Sweet Vermouth and Campari

Negroni Trifle Layer Two

I used a packet jelly (Jell-O) and made it using half the liquid recommended on the packet, to avoid the alcohol interfering with the setting process. Once the jelly crystals were completely dissolved I added 60ml (2 oz) of Four Pillars Spiced Negroni gin, poured it over the vermouth- and Campari-soaked sponge and left to set.

Negroni Trifle orange jelly with Four Pillars Spiced Negroni gin

Negroni Trifle Layer Three

While the jelly was setting I started on the custard. I wanted to tone down the vanilla flavour a little, so I stirred 30ml (1oz) of Cointreau into 70g (2.5oz)of custard. Once the jelly has set, I poured over the custard mixture and returned to the fridge to chill.

Negroni Trifle Layer Four

To make the sweetened cream, I added 30ml of Kangaroo Island Spirits Old Tom gin to 150ml (2/3 cup) of cream and whipped until it formed peaks. This was spooned over the top of the custard and chilled in the fridge for another hour.

Before serving I grated some orange peel on the top. I admired it briefly before Mr GQ and I attacked it with a spoon.

YUM!