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985 minutes
985 minutes
- 125ml amaretto liqueur or sweet sherry
- 36 savoiardi (sponge finger biscuits)
- 160g (1/2 cup) raspberry jam
- 1L double thick custard
- 600ml thickened cream, whipped
- Fresh raspberries, to serve
- Icing sugar, to dust
- 500g raspberries
- 268.75 gm caster sugar
- 65.63 gm lemon juice
- 40.00 ml grenadine
- 375.00 gm water
- 125.00 gm white wine
- 8 gelatine leaves
- Cold water, to soak
- Create delectable raspberry jelly: Combine raspberries, caster sugar, lemon juice, and grenadine in a heatproof bowl over a simmering water bath (ensure bowl doesn't touch water). Cover with plastic wrap and simmer for 50 minutes until a deep pink hue emerges. Let it cool.
- Gently heat 1 1/2 cups water and 1/2 cup white wine in a saucepan, then let it sit aside.
- Place gelatine leaves in a bowl of cold water for 3 minutes until softened. Squeeze gently to remove excess water, then add them to the wine mixture and whisk to combine.
- Pour the berry mixture through a fine sieve into a jug to remove any solids. Discard the pulp, then add the wine mixture and whisk it all together.
- Transfer the jelly mixture into a 3L trifle bowl, cover with plastic wrap, and refrigerate for 4 hours to set.
- 1. Pour the amaretto into a bowl. 2. Dip a biscuit into the amaretto. 3. Spread jam on one side of the biscuit. 4. Dip another biscuit into the amaretto. 5. Sandwich the biscuits together. 6. Stand the sandwiched biscuits upright in the bowl on top of the jelly. 7. Repeat the process with the remaining amaretto, biscuits, and jam, arranging them around the bowl. 8. Pour the remaining amaretto over the biscuits. 9. Gently pour the custard over the biscuits. 10. Cover and refrigerate overnight to allow the biscuits to soften.
- Garnish with whipped cream, fresh raspberries, and a dusting of icing sugar.
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