Raspberry Trifle
Treat yourself to layers of creamy goodness and vibrant raspberries in this beautifully crafted Raspberry Trifle.
Topped with a dab of whipped cream, this dessert is the perfect blend of sweet and tangy. Perfect for any occasion.
Ingredients
1st Layer
1 jam roll or sponge cake 60ml (1⁄4 cup) sherry or port
Jelly Layer
300g 1( cup approx.) frozen raspberries 125ml (1⁄2 cup) water
3 teaspoons or 1 sachet gelatine
Custard Layer
2 egg yolks
20g 1 (tablespoon) sugar
2 teaspoons gelatine 80ml (1⁄3 cup) hot water 250ml (1 cup) milk
1 teaspoon vanilla essence
To decorate
125ml 1⁄2 (cup) thickened cream fruit
Preparation:
Ist Layer:
Slice the jam roll and place at the bottom of a serving dish or in individual glasses. Sprinkle over sherry.
Jelly Layer:
Allow raspberries to thaw, reserve the juice and place in a shallow tray. Combine the water and juice and heat. Add gelatine and stir briskly with a fork until dissolved.
Pour the gelatine/juice solution over the raspberries and refrigerate until set. Once set, cut the cubes into pieces and place them over the Ist Layer.
Custard Layer:
Beat egg yolks with sugar until creamy. Add gelatine to hot water and stir briskly with a fork until dissolved. Allow to cool, then add to the egg yolk mixture. Stir in the milk and vanilla. Allow to cool, then spoon over the cake and jelly layers.
Decorate with cream and fruit as desired.
Serves: 6.