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Berry And Elderflower Trifle

Chef.Foodie's picture
Ingredients
  Mascarpone 250 Gram (Pot Type)
  Custard 9 Ounce (250 Gram, Fresh)
  Raspberries 9 Ounce (250 Gram)
  Elderflower cordial 1 Tablespoon
  Sponge cake 8 Ounce (225 Gram, Ready Made)
  Kirsch/Orange juice 3 Tablespoon
Directions

1. With an electric whisk, whip together the mascarpone and the custard in a bowl. Cover, then chill until ready to use. Roughly mash most of the raspberries with the elderflower cordial.
2. Cut up the sponge cake and use to line the bottom of 4 glasses. Drizzle each one with a little kirsch or juice, then spoon over half of the raspberry mix. Cover with half of the whipped mascarpone and custard, then repeat the layers with the remaining berries and mascarpone and custard. Decorate with the remaining raspberries, then chill for at least 30 mins before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pudding
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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