Raspberry Trifle Recipe
Very simple English dessert trifle, literally a trifle, but it does not taste like a monosyllabic dish. The original trifle is made from custard, this variation is made from cream-raspberry cream.
Servings
6
Cook Time
150minutes
Servings
6
Cook Time
150minutes
Ingredients
Sponge:
Raspberry sauce:
Cream:
Impregnation:
Filling:
Instructions
  1. Beat eggs and sugar well with a mixer until fluffy.
  2. Carefully add the sifted flour and mix with a spatula clockwise.
  3. Bake a biscuit in a slow cooker. The mode “Pastries” 1 hour.
  4. Wash the raspberries, let them drain, RUB through a sieve and divide into 2 parts. Pour each part into a saucepan.
  5. Add sugar and gelatin to one saucepan, put on fire and bring to a complete dissolution of gelatin ( gelatin is fast acting) and send to cool.
  6. In the second saucepan add sugar and starch and warm until thick.
  7. Whisk the cream, add the raspberry-jelly mixture and continue whipping.
  8. Cut the biscuit into pieces.
  9. Put each piece in the milk and soak it well.
  10. Put the cream on the bottom of the glass.
  11. Layer of soaked sponge cake.
  12. Layer of raspberry sauce.
  13. Cream again, fresh raspberries, a layer of sponge cake.
  14. Top with cream and raspberries. Put it in the refrigerator for 1 hour.
  15. Bon appetit.
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