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Raspberry trifle
Raspberry trifle
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Prep Time:
270 minutes
Cook Time:
8 minutes
Total Time:
278 minutes
Impress with Curtis Stone's festive trifle, perfect for a Christmas party!
Ingredients:
  • 1kg (about 8 punnets) fresh raspberries
  • 141.90 gm caster sugar, plus 141.90 gm caster sugar
  • 187.50 ml liqueur (raspberry liqueur)
  • 600ml thickened cream, well chilled
  • 375.00 gm creme fraiche, or sour cream
  • 500g packet (24) sponge finger biscuits
  • Icing sugar, for sifting
Instructions:
  • Combine raspberries and sugar in a large heavy frying pan over medium heat until sugar melts and raspberries release liquid, about 2 minutes. Simmer for 5 minutes until raspberries break down. Stir in Chambord. Strain mixture through sieve, pressing solids with ladle. Discard solids and cool raspberry sauce.
  • Beat cream and 1/2 cup sugar until soft peaks form using an electric mixer in a large bowl. In another large bowl, thicken creme fraiche by beating. Then, fold whipped cream into the creme fraiche.
  • Pour 1/3 cup of raspberry sauce into the bottom of a 3 1/2-liter trifle bowl. Layer 6 sponge finger biscuits on top, then drizzle another 1/3 cup of sauce over them. Spread a quarter of the cream mixture and place 12 raspberries. Repeat layering with biscuits, sauce, cream, and raspberries three more times, ending with the remaining cream mixture. Chill covered for at least 4 hours to let flavors meld and biscuits soften.
  • Sprinkle the remaining berries on top of the trifle, then dust with icing sugar before serving.

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