Boozy Berry & Elderflower Trifle
Indulge in a heavenly mix of flavors and textures with this delightful Raspberry and Elderflower Trifle recipe. Creamy layers of mascarpone and custard entwine with juicy raspberries soaked in elderflower cordial, nestled between sponge cake crumbles infused with kirsch. This elegant treat is not just visually stunning but a refreshing and satisfying dessert option for any occasion.
— Constant Cookbook
Ingredients
- 250g pot mascarpone
- 250g fresh custard
- 250g pack raspberries
- 1 tbsp elderflower cordial
- 225g ready-made sponge cakes
- 3 tbsp kirsch
Instructions
- With an electric whisk, whip together the mascarpone and custard in a bowl. Cover and chill until ready to use. Roughly mash most of the raspberries with the elderflower cordial.
- Cut up the sponge cake and use to line the bottom of four glasses. Drizzle each one with a little kirsch, and spoon over half of the raspberry mixture. Cover with half of the whipped mascarpone and custard, then repeat the layers with the remaining berries and mascarpone and custard. Decorate with the rest of the raspberries and chill for at least 30 mins before serving.
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 633 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 25 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 24 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.7 milligram of sodium
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