Name: Raspberry & rose trifles
Cook time: 2 min
Total time: 42 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 cubes Turkish delight optional; 500g pot good-quality vanilla custard; ½ a 350g/12oz bought madeira loaf; 300g pack raspberry; juice 1 orange; 200ml tub crème fraîche (use reduced-fat if you like); handful pistachios roughly chopped

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Raspberry & rose trifles

Raspberry & rose trifles

Jane Hornby

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Serves 6

Easy

Prep: 10 mins

Cook: 2 mins

Plus 30 mins chilling

A star rating of 4.8 out of 5.4 ratingsRate

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A mix of classic Middle Eastern flavours that come together very simply in this pretty trifle

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Ingredients

Nutrition

Units:

MetricUS

2 cubes Turkish delight

optional
500g pot good-quality vanilla custard
½ a 350g/12oz bought madeira

loaf
300g pack raspberry
juice 1 orange
200ml tub crème fraîche

(use reduced-fat if you like)
handful pistachios

roughly chopped

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Nutrition: per serving

kcal380
fat26g
saturates15g
carbs35g
sugars24g
fibre2g
protein6g
salt0.41g

low

Method

step 1

If you don’t want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
step 2

Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.

Recipe from Good Food magazine, June 2007

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A star rating of 4.8 out of 5.4 ratings

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