Recipe : Raspberry Trifle

Ingredients :

  • Trifle Sponges or Cubes of plain Victoria sponge or coarsely crumbled sponge fingers – 175 gms

  • Medium Sherry – 4 tbsp

  • Raspberry Jam – 115 gms

  • Raspberries – 275 gms

  • Custard – 2 cups, flavoured with 2 tbsp medium or sweet sherry

  • Whipping Cream – ¼ cup

  • Icing (confectioners’) Sugar – 1 tbsp

  • Toasted flaked (sliced) Almonds and Mint Leaves - to decorate

Method :

  • Spread half of the sponges, cake cubes or sponge fingers over the bottom of a large serving bowl. (A glass bowl is best for presentation.)Raspberry Trifle

  • Sprinkle half of the sherry over the cake to moisten it.

  • Spoon over half of the jam, dotting it evenly over the cake cubes.

  • Reserve a few raspberries for decoration. Make a layer of half of the remaining raspberries on top.

  • Pour over half of the custard, covering the fruit and cake. Repeat the layers. Cover and chill for at least 2 hours.

  • Before serving, whip the cream with the icing sugar until it forms soft peaks.

  • Spoon the sweetened whipped cream evenly over the top of the custard.

  • To decorate, sprinkle with toasted flaked almonds and arrange the reserved raspberries and the mint leaves on top. Serve as soon as possible.

    Tips & Variations :- 

  • Use other ripe summer fruit such as apricots, peaches, nectarines arid strawberries in the trifle, with jam and liqueur to complement the fruit.


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