raspberry trifle
Preparation Time: 40 mins
Serves: 8
Ingredients
300g sponge cake
2 tblsp sugar
2 tblsp water
2 tblsp raspberry liqueur or any berry liqueur or sherry (basically booze)
400g raspberries
1 tblsp sugar
1 tblsp water
½ sheet gelatine (or equivalent in powder)
300mls single cream
4 drops vanilla essence
1 dessert spoon sugar
1 tsp cornflower
4 egg yolks
100mls sherry 50mls brandy
Grated rind a juice of 2 lemons
75g sugar
½ tsp grated nutmeg
350mls double cream
Toasted/flaked almonds and raspberries to decorate
Instructions
1. Cut the sponge cake into 2cm cubes roughly and sprinkle over the bottom of a trifle bowl. Warm water and sugar together until the sugar has dissolved, remove from heat and add booze to paste. Pour over the cake to soak.
2. In a pan warm 250g raspberries with water and sugar until it starts to bubble and juices start to run. Liquidise and pan through a sieve. Soak gelatine in a little water until soft then mix in the hot raspberry juice. Strain while still warm over the sponges. Sprinkle with the rest over the raspberries. Chill (frozen raspberries can be used to make the sauce).
3. Heat cream with vanilla. In a bowl mix egg yolks with sugar and cornflower. When the cream comes up to the boil i.e. about to boil over, pour over the egg yolk mix and mix well. Allow to cool a little then pour over the raspberry layer. Chill well.
4. When custard is cold. Make syllabub by mixing all ingredients together, whipping so soft peaks are formed. Top the trifle with the syllabub and decorate in the cheesiest way possible.
