Lemon and raspberry prosecco trifle recipe
This light, zesty lemon and raspberry prosecco trifle can be made well ahead, just the thing for your next party
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.sainsburysmagazine.co.uk.
Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Hand mixer
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Serving bowl
- Glass
- Plastic wrap
- Fine-mesh sieve
Ingredients
- 300ml prosecco
- 1 x 135g pack raspberry jelly
- 100g sponge fingers
- 4 tbsp Taste the Difference raspberry conserve
- 1 x 35g bag roasted pistachio nuts
- 2 x 150g packs raspberries
- edible gold glitter spray, optional, to decorate
- 4 large egg yolks
- 1 tbsp caster sugar
- 1 rounded tsp cornflour
- 100ml whole milk
- 1 x 300ml pot double cream
- 1 tsp vanilla bean paste or extract
- pared zest of 1 lemon
- 35g caster sugar
- juice of 1 lemon
- 50ml prosecco
- 75g caster sugar
- 1 x 300ml pot whipping cream
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