Indulgent Tipsy No Jelly Raspberry Trifle

Rich and creamy trifle that's worth making at home.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 2 Cook: 30 min

Ingredients

Sponge fingers packet 1/2-1
Brandy & Sherry 50-70ml
Raspberry jam as required
Raspberries 200-250g
Custard:
Egg yolks 3
Caster sugar 25g
Cornflour 2 tsp
Double cream 300ml
Topping Cream:
Lemon juice 1/2
Sherry or Brandy 1-2 tbsp
Caster sugar 25g
Double cream 300ml
Almond flakes (toasted) as required
Lemon or orange zest 1

Method

1
Cut the sponge fingers into dice and place in the bottom of the trifle bowl.
2
Sprinkle the brandy and sherry over.
3
Heat the raspberry jam until warm then allow to cool. Pour over Step 2 and cover with the fresh raspberries.
4
Put the double cream in a pan and heat to just before it boils.
5
Put the egg yolks, sugar and cornflour in a bowl and whisk well.
6
It should be pale and fluffy then pour in Step 4 and mix well.
7
Pour Step 6 back into the pan and heat on low until it thickens to your favourite custard consistency
8
Allow to cool, then pour over Step 3.
9
In a separate bowl, put the lemon juice, sherry or brandy and sugar. Whisk until the sugar dissolves.
10
Add the double cream and whisk until it reaches soft peaks.
11
Scoop on top of Step 8 evenly then sprinkle over the toasted almond and the orange or lemon zest. It's now ready to serve.

Tips & Note

●The topping cream can be made simply with sugar and double cream. Using the lemon juice will make the cream whisk faster into soft peaks, but be careful it doesn't make the cream split
●If serving to children, leave out the sherry & brandy!

Indulgent Tipsy No Jelly Raspberry Trifle

Rich and creamy trifle that's worth making at home.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 2

Cook: 30 min

Ingredients

Sponge fingers packet 1/2-1
Brandy & Sherry 50-70ml
Raspberry jam as required
Raspberries 200-250g
Custard:
Egg yolks 3
Caster sugar 25g
Cornflour 2 tsp
Double cream 300ml
Topping Cream:
Lemon juice 1/2
Sherry or Brandy 1-2 tbsp
Caster sugar 25g
Double cream 300ml
Almond flakes (toasted) as required
Lemon or orange zest 1

Indulgent Tipsy No Jelly Raspberry Trifle

Recipe ID :860 Posted on 08 JUL 2015

Serves 2

Cook 30min
views 4,614
printed 184

saved 0

Rich and creamy trifle that's worth making at home.

Share

Ingredients

Print Ingredients Email Ingredients
1/2-1
50-70ml
as required
200-250g
3
25g
2 tsp
300ml
1/2
1-2 tbsp
25g
300ml
as required
1

Method

Cook
30min
1
Cut the sponge fingers into dice and place in the bottom of the trifle bowl.
2
Sprinkle the brandy and sherry over.
3
Heat the raspberry jam until warm then allow to cool. Pour over Step 2 and cover with the fresh raspberries.
4
Put the double cream in a pan and heat to just before it boils.
5
Put the egg yolks, sugar and cornflour in a bowl and whisk well.
6
It should be pale and fluffy then pour in Step 4 and mix well.
7
Pour Step 6 back into the pan and heat on low until it thickens to your favourite custard consistency
8
Allow to cool, then pour over Step 3.
9
In a separate bowl, put the lemon juice, sherry or brandy and sugar. Whisk until the sugar dissolves.
10
Add the double cream and whisk until it reaches soft peaks.
11
Scoop on top of Step 8 evenly then sprinkle over the toasted almond and the orange or lemon zest. It's now ready to serve.

Tips & Note

●The topping cream can be made simply with sugar and double cream. Using the lemon juice will make the cream whisk faster into soft peaks, but be careful it doesn't make the cream split
●If serving to children, leave out the sherry & brandy!

PRO
yhiranuma
I’ve got 157 recipes!

YHIRANUMA
Step into my kitchen!
Simple and easy to make when entertaining family.
Salmon fillets, Onion, Carrot, Shiitake mushrooms, Leek, Chinese chives (nira), Miso sauce:, Miso, Mirin, Soy sauce, Sesame oil, Garlic, Crushed chilli (optional), Baking paper
PRO
It becomes so much more flavourful with the herb butter.
Portobello mushrooms, Butter, Garlic, Parsley, Salt & pepper, Soy sauce, Pickled plums (umeboshi), Sesame seeds, Spring onion greens, Cooked rice
PRO
A local Alentejo region recipe in Portugal.
Pork loin steak, Marinade:, Red pepper, Garlic, Paprika, Oil, Clams, New potatoes, Onion, Cumin, Tinned tomatoes (chopped), White wine, Chicken stock, Salt & pepper, Olive oil
PRO
You can get a wonderful aroma of the green laver in this delicious fishcake.
Cod fillet, Potato, Spring onions, Green laver, Flour, Egg, Salt, Vegetable oil
PRO
You can add cooked rice or noodles to make this even more delicious!
Cod fillets, Chinese leaves bunch, Chinese chives bunch (nira), Spring onions, Tofu, Soup:, Onion, Garlic, Ginger, Minced pork, Chinese chilli bean sauce, Tahini or sesame paste, Miso, Soy sauce, Chicken stock, Vegetable oil, Salt & pepper
PRO
Make this delicious roast chicken at home.
Whole chicken, Salt & pepper, Olive oil, Butter, Lemon, Onion, Celery, Carrot, Garlic , Herbs (thyme, rosemary, bay leaves), Gravy recipe, White wine, Chicken stock, Gravy thickener, Flour, Soy sauce (optional)
PRO

Similar Recipe

Cute appetisers and work well on a BBQ.
Pancetta, Dates (stoned), Nectarine, Apple, Watercress
Mizue
PRO
Simple but a really fashionable dessert.
Strawberries, Caster sugar, Double cream, Meringue
Mizue
PRO
The French make this at home in rhubarb season, it's a lovely hot dessert.
Rhubarb, Butter (to rub), Eggs, Sugar, Salt, Melted butter , Milk, Double cream
Nanita
PRO
With a couple of additions, your dessert becomes magical!
Vanilla ice cream, Banana, Choco chips
KMR-type-B
HOME
Use your favourite berries and make it your way.
Double cream, Matcha, Sugar, Meringues (ready bought), Raspberries, Strawberries
Nanita
PRO
Present in a cool glass dessert dish to make it really appealing.
Cream cheese tub, Caster sugar, Lemon juice, Plain yogurt, Gelatine sheets, Milk, Creme de Cassis, Summer fruits, Garnish:, Chocolate digestive biscuits, Jam, Mint leaves
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME