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Individual Raspberry Trifles
A layered dessert with sponge cake, raspberries, custard and cream. Simple to make and easy to serve in individual dishes.
Equipment
- 4 ramekins
- 1 small saucepan
- Measuring spoons
- electric mixer or whisk
- Teaspoon
- spatula or knife
Ingredients
- 150 grams raspberries
- 50 grams sugar
- 1 tbsp raspberry liqueur (optional) or 1 tbsp water
- 2 trifle sponges
- 150 ml custard
- 150 ml double cream
- 30 g toasted flaked almonds
Instructions
- 150 grams raspberries, 50 grams sugarPlace the raspberries and sugar into a small pan.
- 1 tbsp raspberry liqueur (optional)Add the liqueur or water to the fruit in the pan.
- Heat the fruit on a low heat until the sugar has dissolved and the juices released from the raspberries. About 3-5 minutes then leave to cool.
- 2 trifle spongesCut or break the trifle sponges into small pieces and place in a single layer in the base of the ramekins.
- Divide the fruit mixture between the ramekins.
- 150 ml custardDivide the custard between the trifles and smooth the tops with the back of a teaspoon.
- 150 ml double creamWhip the cream to soft peaks. It should be soft but sit up in a peak once the whisk is removed.
- Top each ramekin with whipped cream and spread it evenly.
- Use a spatula or knife to create little peaks on the cream to give it some texture.
- 30 g toasted flaked almondsSprinkle over the toasted almonds or other decoration.
- Chill in the fridge. Remove about 20 minutes before serving to bring to room temperature to bring out the full flavours.
Nutrition
Calories: 740kcalCarbohydrates: 120gProtein: 13gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 218mgSodium: 983mgPotassium: 390mgFiber: 4gSugar: 74gVitamin A: 879IUVitamin C: 10mgCalcium: 222mgIron: 5mg