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 893
printed 126

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 132 recipes!

YHIRANUMA
Step into my kitchen!
It's a tradition to make the pudding 1 month before Christmas.
Mincemeat in a jar (410g), Dried fruits (glace cherries, dates, apricots, figs, etc), Soft brown sugar, Eggs, Orange zest & juice, Brandy, Mixed spice, Self raising flour, Breadcrumbs (from white bread), Butter (room temperature)
PRO
Tasty as a snack or a nibble.
Mushrooms, Dried shiitake mushrooms, Onion, Garlic , Minced pork, Green pepper, Soy sauce, Breadcrumbs, Filo pastry sheets, Vegetable oil, Grated ginger, [Sauce], Chilli, Sesame oil
PRO
This combination is called London Particular, it's really delicious. I used red lentils for this recipe.
Onion (sliced), Celery (sliced), Garlic (finely chopped), Red lentils, Potato (small), Chicken stock, Ham (diced), Your favourite green vegetables, Creme fraiche, Salt & pepper, Olive oil
PRO
The gorgeous snow white sauce is full of flavour to complement the prawns.
King prawns, Broad beans (frozen), Spring onions, Cooked rice, Eggs, Salt & pepper, Soy sauce, Vegetable oil, Gravy:, Chicken stock, Potato starch or cornflour
PRO
This is ideal when you want light dish with an Asian flavour.
New potatoes, Chicken thighs, Salt & pepper, Onion, Garlic, Chilli (small), Vegetable or chicken stock, ▼Fish sauce (nam pla), ▼Sugar, ▼Soy sauce, Lime or lemon juice, Vegetable oil for frying, Spring onions, Coriander
PRO
This has a runny gravy but you'll enjoy the spicy flavours. Use your favourite minced meat.
Garlic, Minced meat (beef, lamb, pork), Oil, Onions, Egg, Ginger, Coriander leaves (finely chopped), Turmeric, Curry powder, Chilli powder, Cumin, Tinned tomatoes, Coconut milk or milk
PRO

Similar Recipe

I pick wild blackberries near my home every year to make this delicious warming dessert.
Filling, Blackberries, Apples (any variety), Brown sugar, Flour, Crumble mix, Unsalted butter, Salt
The light sourness makes this dish really refreshing.
Orange, Mango, Greek yogurt, Caster sugar, Orange zest, Orange segments for garnish
yhiranuma
PRO
Sweet and sour, the crepes taste really delicious with the hint of lemon.
Flour, Sugar, Eggs, Milk, Melted butter, Vanilla extract, Lemon curd (shop bought)
Tobuchan
HOME
Make the custard in a microwave and use shop-bought pastry - sorry it's such a simple recipe!
Flat peaches, Puff pastry sheet, Choco chips, Custard:, Flour, Granulated sugar, Milk, Egg, Vanilla extract
A refreshing sweet dish and pretty with freeze-dried strawberries!
Butter, Plain flour, Sugar, Freeze-dried strawberries, Icing sugar
Use shop bought puff pastry to make instant delights!
Puff pastry sheet, Bananas, Chocolate chips, Egg, Flour for dusting
KitchenCIB
HOME

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME