A Summer Trifle with Raspberries and Raspberry Puree
There is positively no cooking involved here, it's just a quick assembly job – but then when you come to eat it you won't believe it could be that easy. It is important to find a ready-made custard with a high cream content – some own-label supermarket custards we tried were less successful.
|5 trifle sponges|
|2 rounded tablespoons raspberry jam|
|4 fl oz (120 ml) Madeira or sherry|
|12 oz (350 g) fresh raspberries (about 3 punnets)|
|½ level tablespoon golden caster sugar|
|250 g tub mascarpone|
|500 ml tub Sainsbury's fresh ready-made custard (other brands of custard may cause the topping to become runny)|
|1 tablespoon toasted flaked almonds|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 3 pint (1.75 litre) glass trifle bowl.|
This recipe first appeared in Sainsbury's Magazine.
First of all cut the trifle sponges in half lengthways, spread each half with raspberry jam, then reform them and cut each one into 3 little sandwiches. Now arrange them in the trifle bowl. Then make a few stabs in the sponges and sprinkle the Madeira or sherry carefully and evenly over them, then leave it all aside for half an hour so it can soak in.
After that sprinkle half the raspberries over the top of the trifle sponges pushing some down in amongst them. Then put the rest into a food processor along with the sugar and whiz to a purée, then push the purée through a nylon sieve to remove the pips. Next drizzle the purée over the raspberries.
Now empty the mascarpone into a bowl, give it a whisk to soften it, then add the custard, a little at a time, whisking them together till thoroughly blended. Spoon the mixture evenly over the top of the raspberries. Sprinkle with toasted flaked almonds, cover with clingfilm and chill before serving.
How To Cheat Hero Ingredient
1 x 500 ml tub Sainsbury's fresh ready-made custard (other brands of custard may cause the topping to become runny)
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