Cranberry-Raspberry and Lemon Cream Trifle | Metro

Ingredients

• 14 oz (400 g) ladyfingers cookies, crumbled
• 3 cups (750 mL) fresh or frozen québec cranberries
• 1 cup (250 mL) Maple syrup
• 1 lemon, zest only
• 3 cups (750 mL) fresh or frozen raspberries
• 2 pkgs flavourless gelatine, softened in 1/2 cup (125 mL) of cold water
• 1/2 cup (125 mL) lemon juice
• 3 egg
• 1/3 cup (80 mL) sugar
• 1/3 cup (80 mL) butter, diced
• 1 flavourless gelatine, softened in 1/4 cup (60 mL) of cold water
• 2 cups (500 mL) whipping cream (35%)
• 1 cup (250 mL) whipping cream (35%)
• 2 Tbsp. (30 mL) sugar
• Garnish
• 6 oz (170 g) fresh raspberries
• 1/4 cup (60 mL) slivered almonds, toasted