Raspberry trifle desserts recipes
Ingredients
1kg (about 8 punnets) fresh raspberries
2/3 cup caster sugar, plus 1/2 cup caster sugar
3/4 cup Chambord (raspberry liqueur)
600ml thickened cream, well chilled
1 1/2 cups creme fraiche, or sour cream
500g packet (24) sponge finger biscuits
Icing sugar, for sifting
Raspberry trifle desserts recipes
Method
Step 1
In a large heavy frying pan, combine 800g of the raspberries and 2/3 cup of the sugar. Stir over medium heat for about 2 minutes, or until the sugar melts and the raspberries begin to exude their liquid. Simmer for about 5 minutes, or until the raspberries have broken down. Stir in the Chambord. Strain the mixture through a fine sieve, pressing on the solids with a ladle to exude as much liquid and puree as possible. Discard the solids. Set the raspberry sauce aside to cool completely.
Step 2
In a large bowl, using an electric mixer, beat the cream and remaining 1/2 cup sugar until soft peaks form. In another large bowl, beat the creme fraiche until it thickens. Fold the whipped cream into the creme fraiche.
Step 3
Drizzle 1/3 cup of the raspberry sauce over the bottom of a 3 1/2-litre trifle bowl or another flat-bottomed glass bowl. Arrange a single layer of the sponge finger biscuits (about 6) over the bottom of the trifle bowl. Drizzle 1/3 cup of the raspberry sauce over. Spread about a quarter of the cream mixture over the biscuits. Arrange 12 raspberries over. Drizzle 1/3 cup of the raspberry sauce over. Repeat layering more biscuits, sauce, whipped cream mixture, and fresh raspberries 3 more times, finishing with the remaining cream mixture. Cover and refrigerate for at least 4 hours to allow the sponge finger biscuits to soften and the flavors to blend.
Step 4
Scatter the remaining berries over the trifle. Dust with icing sugar and serve.
Ingredients
1kg (about 8 punnets) fresh raspberries
2/3 cup caster sugar, plus 1/2 cup caster sugar
3/4 cup Chambord (raspberry liqueur)
600ml thickened cream, well chilled
1 1/2 cups creme fraiche, or sour cream
500g packet (24) sponge finger biscuits
Icing sugar, for sifting
Raspberry trifle desserts recipes
Method
Step 1
In a large heavy frying pan, combine 800g of the raspberries and 2/3 cup of the sugar. Stir over medium heat for about 2 minutes, or until the sugar melts and the raspberries begin to exude their liquid. Simmer for about 5 minutes, or until the raspberries have broken down. Stir in the Chambord. Strain the mixture through a fine sieve, pressing on the solids with a ladle to exude as much liquid and puree as possible. Discard the solids. Set the raspberry sauce aside to cool completely.
Step 2
In a large bowl, using an electric mixer, beat the cream and remaining 1/2 cup sugar until soft peaks form. In another large bowl, beat the creme fraiche until it thickens. Fold the whipped cream into the creme fraiche.
Step 3
Drizzle 1/3 cup of the raspberry sauce over the bottom of a 3 1/2-litre trifle bowl or another flat-bottomed glass bowl. Arrange a single layer of the sponge finger biscuits (about 6) over the bottom of the trifle bowl. Drizzle 1/3 cup of the raspberry sauce over. Spread about a quarter of the cream mixture over the biscuits. Arrange 12 raspberries over. Drizzle 1/3 cup of the raspberry sauce over. Repeat layering more biscuits, sauce, whipped cream mixture, and fresh raspberries 3 more times, finishing with the remaining cream mixture. Cover and refrigerate for at least 4 hours to allow the sponge finger biscuits to soften and the flavors to blend.
Step 4
Scatter the remaining berries over the trifle. Dust with icing sugar and serve.
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