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Boozy raspberry lemon trifle


Serves: 12
timePrep time: 50 mins
timeTotal time:
Boozy raspberry lemon trifle
Photograph by Nassima Rothacker

Boozy raspberry lemon trifle


Serves: 12
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
663Kcal
Fat
48gr
Saturates
27gr
Carbs
38gr
Sugars
38gr
Fibre
2gr
Protein
5gr
Salt
0.01gr

Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes
Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes

Ingredients

For the custard:
  • 450ml double cream
  • 1 vanilla pod, split
  • 6 large egg yolks
  • 100g caster sugar
For the trifle:
  • 180g soft amaretti biscuits
  • 125g sponge fingers
  • 125ml brandy
  • 700g raspberries
  • 75g caster sugar
For the syllabub:
  • 2 large lemons
  • 6 tbsp brandy
  • 75g caster sugar
  • 475ml double cream
To decorate:
  • 1 x tube of edible pink pearls
  • 1 x tube of gold or silver balls
  • a handful of flaked almonds

Step by step

Get ahead
Make a day ahead, but only add the syllabub a few hours before serving.
  1. For the custard, place the cream and vanilla pod in a pan. Bring up to a boil and remove from the heat. In a large bowl, whisk the egg yolks and sugar for about 3 minutes until they hold a trail in the mix when you lift the whisk. Slowly whisk in the hot cream and return to the saucepan with the vanilla pod. Cook over a low heat for 10-15 minutes, stirring continuously with a wooden spoon or until the custard thickens. Don't let it boil or get too hot. Once it is as thick as double cream, strain into a bowl, leave to cool for about 45 minutes, stirring occasionally.
  2. Roughly break the amaretti and sponge fingers into large pieces in a big glass trifle or serving bowl, and drizzle over the brandy. In a separate bowl, gently mix together the raspberries with 75g sugar. Spread on top of the brandy-soaked mixture.
  3. Once the custard is tepid, pour it onto the raspberries, cover and chill for 6 hours or overnight. The custard will thicken and set.
  4. The next day, make the syllabub. Finely grate the zest of the lemons into a mixing bowl with 5 tablespoons lemon juice, the brandy, sugar and cream. Whisk to soft peaks. Spread evenly over the trifle, leaving swirls of cream; cover and chill.
  5. Just before serving, decorate the trifle with pink pearls, gold and/or silver balls and flaked almonds.
Chef quote
This is a very alcoholic trifle as the sponge is soaked in brandy and the custard is topped with a lemon brandy syllabub!

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