IT’S JUST A TRIFLE – AND ALSO A BERRY SUMMER TREAT
Save this beauty for the summer months when raspberries are in season.
RASPBERRY, CREAM TRIFLE Serves 8
125ml amaretto liqueur or sweet sherry
36 savoiardi (sponge finger biscuits)
160g (1⁄2 cup) raspberry jam
1 litre double thick custard
600ml thickened cream, whipped
Fresh raspberries, to serve
Icing sugar, to dust
1 1⁄4 cups caster sugar
1⁄4 cup lemon juice
2 tbsp grenadine
1 1⁄2 cups water
1⁄2 cup white wine
8 gelatine leaves
Cold water, to soak
To make raspberry jelly: Place raspberries, sugar, lemon juice and grenadine in a heatproof bowl over a saucepan of simmering water. Cover with plastic wrap. Cook, topping up water, for 50 minutes or until deep pink. Set aside.
Warm 1 1⁄2 cups water and 1⁄2 cup white wine in a saucepan over low heat. Set aside.
Soften gelatine leaves in cold water for 3 minutes. Squeeze to remove excess water. Add to wine mixture. Whisk. Strain berry mixture through a fine sieve into a jug. Discard pulp. Add wine mixture. Whisk. Pour the jelly mixture into a 3L trifle bowl. Cover with plastic wrap. Place in fridge for 4 hours to set. Pour amaretto into a bowl. Dip 1 biscuit into amaretto. Spread jam on 1 side. Dip another biscuit into amaretto.
Sandwich them together. Place standing up on top of jelly. Continue with amaretto, biscuits and jam, placing around bowl. Pour remaining amaretto over biscuits. Pour custard over. Cover. Place in fridge overnight. Top with whipped cream, raspberries and icing sugar.