Cranberry and Raspberry Trifle | RICARDO

Ingredients

• 3/4 cup (160 g) sugar
• 2 tbsp cornstarch
• 2 eggs
• 2 egg yolks
• 3/4 cup (180 ml) raspberry purée
• 2 tbsp (30 ml) lemon juice
• 3 cups (315 g) fresh or frozen cranberries
• 1 cup (210 g) sugar
• 1 tbsp (15 ml) water
• 2 cups (270 g) fresh raspberries
• 2 1/2 cups (625 ml) 35% whipping cream
• 1/4 cup (55 g) sugar
• 1 tsp (5 ml) vanilla extract
• 16 ladyfinger cookies, each cut in half
• 1/2 cup (125 ml) milk