Raspberry Prosecco Trifle

Raspberry Prosecco Trifle

This recipe really is a delicious, and slightly pricey one, but you can make it easier by buying all shop bought things, or even leaving some bits out etc. I didn’t use an actual Jelly layer because I didn’t want to have to wait that long, but you could add that in if you want!

Raspberry Prosecco Trifle

THE RECIPE

INGREDIENTS

Prosecco Raspberries:

  • 350 g Raspberries
  • 250 ml Prosecco
Prosecco Syrup:
  • 250 ml Prosecco
Prosecco Whipped Cream:
  • 600 ml Double Cream
  • 75 g Icing Sugar
  • 50 ml Prosecco Syrup (above)
Rest of the Ingredients:
  • 200 g Sponge Fingers
  • 100 ml Prosecco
  • 300 g Raspberry Jam
  • 350 g Prosecco Raspberries (above)
  • 500 ml Vanilla Custard
Decoration:
  • Fresh Raspberries
  • Freese Dried Raspberries
  • Sprinkles



INSTRUCTIONS

Prosecco Raspberries:

  1. Prep your Prosecco Raspberries the night before making the trifle preferably.
  2. Soak the Raspberries in the Prosecco, cover, and refrigerate. 
Prosecco Syrup:
  1. Carefully boil your 250ml of Prosecco in a pan (I use the Prosecco I have drained from the raspberries) until it reduces to about 50ml worth. 
  2. Leave to cool before using! 
Prosecco Whipped Cream:
  1. Whip up your Double Cream with your Icing Sugar to soft peaks
  2. Add in the Prosecco Syrup, and whip through. It will go quite mousse like!
  3. Refrigerate for now. 
Assembly:
  1. At the bottom of your Trifle bowl, add 1/3 of the Sponge Fingers and drizzle over some Prosecco
  2. Spread over the top some Raspberry Jam, and then add on some Prosecco Raspberries!
  3. Pour over half of the custard, and then dollop on 1/3 of the whipped Prosecco Cream! 
  4. Repeat the layers again - sponge with drizzle, raspberry jam, raspberries, custard and then the cream. If you are doing three layers like me, repeat again! 
  5. Decorate with some fresh Raspberries, some Freeze Dried Raspberries, and some sprinkles! 
  6. Leave to set in the fridge for a few hours before serving! 


This recipe and image adapted from: www.janespatisserie.com

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