Raspberry Triffle
Ingredients :
Trifle
Sponges or Cubes of plain Victoria sponge or coarsely crumbled sponge fingers –
17 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.)
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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