|
Raspberry and cherry jubilee trifle
Serves 10
Preparation time
less than 30 mins
Cooking time
no cooking required
Ingredients
10 boudoir (sponge) biscuits2 x 250g/9oz punnets of cherries, stoned5 tbsp cherry brandy or crème de cassis2 x 125g raspberries, washed4 meringue nests, crushed1 litre/1¾ pint ready-made custard400ml/13fl oz double cream, lightly whipped110g/4oz dark chocolate, grated55g/2oz toasted flaked almonds
Method
1. Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes.2. Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long.
Previous: Ras-el-hanout, Ras el-hanout, Rare fillet of beef with Roquefort cheese, Rapid ragu, Ranchero Sauce,
Next: Raspberry and redcurrant sorbet, Raspberry and redcurrant sorbet, Raspberry and rose petal millefeuille, Raspberry Brownie Hearts, Raspberry Buckle,
|