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.
Course
Children’s Food Ideas
,
Desserts Dishes
,
Holiday Food Ideas
Cuisine
England Cuisine
Keyword
Easy
,
For Beginners
Servings
6
Cook Time
150
minutes
Servings
6
Cook Time
150
minutes
Ingredients
Sponge:
3
pieces
Chicken eggs
0,75
glass
Sugar
1
glass
Flour wheat / Flour
Raspberry sauce:
300
gram
Raspberries
1,5
tablespoons
Potato starch
2
tablespoons
Sugar
Cream:
2
glasses
Cream
2
tablespoons
Sugar
300
gram
Raspberries
10
gram
Gelatin
Impregnation:
100
ml
Milk
Filling:
100
gram
Raspberries
Instructions
Beat eggs and sugar well with a mixer until fluffy.
Carefully add the sifted flour and mix with a spatula clockwise.
Bake a biscuit in a slow cooker. The mode “Pastries” 1 hour.
Wash the raspberries, let them drain, RUB through a sieve and divide into 2 parts. Pour each part into a saucepan.
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.
In the second saucepan add sugar and starch and warm until thick.
Whisk the cream, add the raspberry-jelly mixture and continue whipping.
Cut the biscuit into pieces.
Put each piece in the milk and soak it well.
Put the cream on the bottom of the glass.
Layer of soaked sponge cake.
Layer of raspberry sauce.
Cream again, fresh raspberries, a layer of sponge cake.
Top with cream and raspberries. Put it in the refrigerator for 1 hour.
Bon appetit.
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