Frozen raspberry trifle terrine | Sainsbury`s Magazine
Frozen raspberry trifle terrine
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.
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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