Frozen raspberry trifle terrine

Frozen raspberry trifle terrine

www.sainsburysmagazine.co.uk

Line a 7cm-deep 22 x 10cm loaf tin with clingfilm so it overhangs the edges all the way round.

View full recipe on www.sainsburysmagazine.co.uk

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.

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Cooking tools:

  • Food processor
  • Fine-mesh sieve
  • Skewer
  • Loaf pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Spoon
  • Saucepan
  • Plastic wrap
  • Parchment paper
  • Freezer

Ingredients

  • 300g raspberries, plus extra to decorate
  • 8 tbsp icing sugar
  • 300ml double cream
  • 500g fresh vanilla custard
  • 2 large egg whites
  • 4 tbsp Pedro Ximénez or other sweet sherry
  • 12-16 sponge fingers
  • 50g granulated or caster sugar
  • 40g toasted flaked almonds

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