Raspberry and elderflower trifle - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the topping
- 250 g Mascarpone cheese
- 150 ml Custard vanilla
- 1 tbsp Elderflower cordial
- 300 g Raspberries fresh
- 3 tbsp Kirsch
- 250 ml Raspberry puree
- 3 tbsp Unrefined golden caster sugar
- 4 Gelatine leaves soaked in cold water
- Icing sugar to dust
For the sponge
- 250 g Butter (unsalted)
- 250 g Unrefined golden caster sugar
- 4 Egg(s) (free range)
- 250 g Almonds (ground)
- 30 g Plain white flour
- ½ tsp Almond extract
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1
Preheat the oven to 200°C (180°C fan, gas mark 6). Line a baking tray with baking paper.
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2
To make the sponge; cream the butter, sugar, ground almond and plain flour together with an electric whisk. Add the eggs one at a time and keep whisking after each addition.
For this step you'll need:
- 250g Butter (unsalted)
- 250g Unrefined golden caster sugar
- 250g Almonds (ground)
- 30g Plain white flour
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3
Add the almond extract and mix well.
For this step you'll need:
- ½ Almond extract
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4
Spread the sponge mix onto the lined baking tray and bake for 10-12 minutes until golden brown. Once cooked, remove from the oven and leave to cool.
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5
For the jelly; heat the raspberry puree, sweetened with 3 tablespoon golden caster sugar in a saucepan and when it comes to the heat, add the drained soaked gelatine and stir to dissolve.
For this step you'll need:
- 250ml Raspberry puree
- 3 tbsp Unrefined golden caster sugar
- 4 Gelatine leaves soaked in cold water
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6
Pour the jelly mixture into a deep baking tray lined with cling film and refrigerate to set.
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7
In a bowl, soften the mascarpone cheese and add the vanilla custard. Stir and mix well and keep aside.
For this step you'll need:
- 250g Mascarpone cheese
- 150ml Custard vanilla
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8
In another bowl add the raspberries and the elderflower cordial. Gently stir to coat the raspberries.
For this step you'll need:
- 300 Raspberries fresh
- 1 tbsp Elderflower cordial
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9
Cut four large and four small discs out of the sponge, using round pastry cutters.
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10
Take 4 individual glass bowls and put the smaller sponge discs at the bottom of the bowl and drizzle with some kirsch. Then add some mascarpone cream mix, followed by the raspberries. Add another layer of cream, then the layer of sponge and more kirsch and finally more cream on the top. Spoon some raspberries in the middle and any remaining juices from the raspberries.
For this step you'll need:
- 3 tbsp Kirsch
- 300 Raspberries fresh
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11
Finally take the jelly out from the fridge and place a piece of greaseproof paper over the top , invert and carefully peel off the cling film from the jelly. Cut the jelly into cubes and place them on the cream around the raspberries. Dust with icing sugar and serve.