Food and Travel Magazine | Raspberry, almond and amaretto syllabub…
Whether you opt for pretty stemmed glasses or one large, glorious bowl, this multi-layered, golden spun sugar-topped medley promises to bring smiles all…
Keywords
- trifle
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Ingredients
- 1 lemon
- 125g blanched almonds
- 450g fresh or frozen raspberries
- icing sugar, to taste
- 225g ratafias (amaretti or macaroons)
- 6tbsp almond liqueur (eg Amaretto di Saronno)
- 150ml dry madeira or sherry
- freshly grated nutmeg, to taste
- 450ml double cream
- spun sugar (see recipe below)
- edible gold leaf, edible gold and silver star ‘confetti’ and extra ratafias, to decorate
- 125g caster sugar
- 45g glucose syrup
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