Raspberry trifle
Wow the crowds during the festive season with this absolutely delightful raspberry trifle.
Serves: 8
Ingredients:
- 8 punnets fresh raspberries
- 2/3 cup caster sugar (Step 1)
- 1/2 cup caster sugar (Step 2)
- 3/4 cup Chambord
- 600ml thickened cream, chilled
- 1 1/2 cups crème fraiche
- 500g packet (sponge finger biscuits)
- Icing sugar, for sifting
Method:
1. In a large heavy frying pan, combine 800g of the raspberries and 2/3 cup of the sugar. Stir over medium heat for about two minutes, or until the sugar melts and the raspberries begin to exude their liquid. Simmer for about five minutes, or until the raspberries have broken down. Stir in the Chambord. Strain the mixture through a fine sieve, pressing on the solids with a ladle to exude as much liquid and puree as possible. Discard the solids. Set the raspberry sauce aside to cool completely.
2. In a big bowl use an electric mixer to beat the cream and remaining 1/2 cup sugar until soft peaks form.
3. In another big bowl, beat the crème fraiche until it thickens. Fold the whipped cream into the crème fraiche.
4. Drizzle 1/3 cup of the raspberry sauce over the bottom of a 3 1/2-litre trifle bowl or another flat-bottomed glass bowl. Arrange a single layer of the sponge finger biscuits (about 6) over the bottom of the trifle bowl. Drizzle 1/3 cup of the raspberry sauce over. Spread about a quarter of the cream mixture over the biscuits. Arrange 12 raspberries over. Drizzle 1/3 cup of the raspberry sauce over. Repeat layering more biscuits, sauce, whipped cream mixture, and fresh raspberries 3 more times, finishing with the remaining cream mixture. Cover and refrigerate for at least 4 hours to allow the sponge finger biscuits to soften and the flavors to blend.
5. Scatter the remaining berries over the trifle. Dust with icing sugar and serve.
TOP TIP: Rather than placing the trifle into the center of the table and serving guests straight from dish, try pre-arranging the dessert into cups and decorate cups with a Christmas-themed shortbread biscuit for some added festive cheer.