Raspberry Trifle Recipe - Great British Chefs
This raspberry trifle can be made with fresh or frozen raspberries, or with other seasonal fruits. It is a deliciously easy trifle recipe from Paul Heathcote.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 20 trifle sponges
- 3 punnets of raspberries, fresh, each weighing 250g
- 1 dash of lemon juice
- 60g of caster sugar
- 200ml of sweet sherry
- 400ml of double cream
- 100ml of milk
- 1 vanilla pod
- 6 egg yolks
- 50g of caster sugar
- 2 tsp cornflour
- 1 dash of water
- 200ml of double cream, well chilled
- 30g of caster sugar
- 50g of pistachio nuts, toasted and roughly chopped
- fresh mint
- icing sugar, for dusting
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