Raspberry Trifle
A trifle with fresh ingredients from the dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g raspberries
- grated lemon zest
- 4 sheets red gelatin
- 0.125 l milk
- 0.5 packet vanilla sugar
- 2 Eggs
- 30 g sugar
- 1 sheet white gelatin
- 150 g whipping cream
- 200 g store‑bought sponge cake
- fresh mint
- chocolate shavings
Instructions
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1.
Wash raspberries, set aside half. Puree the rest with lemon zest. Soak red gelatin, squeeze out excess and dissolve in a small pot over low heat. Add raspberry puree and let cool. Bring milk with vanilla sugar to a boil once, then remove from heat. Whisk eggs and sugar until frothy, gradually pour in the milk while stirring. Beat over a double boiler until thick and airy.
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2.
Soak white gelatin, squeeze out excess and dissolve in the vanilla milk. Chill the cream. Whip the cream stiffly. Slice the cake first into rounds, then into strips, and fill dessert glasses with them. Pour raspberry puree, add vanilla cream and top with whipped cream. Decorate with remaining raspberries, chocolate shavings and mint leaves.
