Iced trifle slice
- Sarah Cook
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Serves 6 - 8
Easy
Prep: 20 mins
Plus freezing
A star rating of 3.5 out of 5.4 ratingsRate
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A brilliant idea for a family favourite, give trifle a stylish summer makeover with this chilled dessert
Freezable
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Roasted tomato, basil & parmesan quiche
A star rating of 4.7 out of 5.226 ratings
Ingredients
Nutrition
Units:
MetricUS
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2 tbsp toasted flaked almonds
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100ml condensed milk
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300ml double cream
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1 ½ tbsp sherry
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1 tsp vanilla
paste or extract
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few drops yellow food colouring
if you like
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1 sheet gelatine
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400g raspberries
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3 tbsp icing sugar
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12 sponge
trifle fingers
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Nutrition: per serving (6)
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kcal397
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fat31g
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saturates16g
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carbs27g
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sugars24g
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fibre2g
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protein5g
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salt0.12g
low
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Method
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step 1
Line a 900g loaf tin well with cling film, then scatter over the almonds (if you oil the tin before lining with film, it’ll help it keep in place smoothly).
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step 2
Divide the condensed milk and double cream evenly between 2 bowls. Add the sherry to one, and the vanilla paste and food colouring, if using, to the other. Pop the vanilla bowl in the fridge for later, then whisk the sherry mixture until thick.
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step 3
Spoon the sherry cream on top of the almonds and smooth the surface to level. Cover the tin with cling film, then freeze for about 1 hr until firm.
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step 4
Whisk the vanilla cream until thick, then spoon over the frozen sherry cream layer. Make this layer as smooth as possible too, then put back into the freezer for another hr until firm.
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step 5
To make the raspberry layer, soak the gelatine in a little cold water while you whizz half the raspberries in a food processor with the icing sugar and 2 tbsp water. Sieve into a small pan and heat gently to warm through. Once it starts to boil, remove from the heat, squeeze out the gelatine and add to the purée, stirring all the time, until the gelatine melts.
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step 6
Crush half the remaining raspberries with a fork, then stir these into the purée with remaining whole raspberries and allow to cool. Spoon the raspberry mix evenly on top of the vanilla layer, press the sponge fingers lightly into it, then freeze until solid – overnight is best.
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step 7
Remove the trifle from the freezer about 15 mins before serving. Tip the loaf tin upside down on a serving plate, then peel off the cling film and cut into neat slices using a sharp knife.
Recipe from Good Food magazine, July 2011
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A star rating of 3.5 out of 5.4 ratings
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