Iced Trifle Slice
This delightful trifle terrine is a stunning frozen dessert that layers creamy sherry-infused goodness with vibrant raspberries for a sweet and indulgent treat. Perfect for a special occasion or a lovely ending to any meal, this frozen trifle terrine is sure to impress your guests with its beautiful presentation and delicious flavors.
— Constant Cookbook
Ingredients
- 2 tbsp toasted flaked almonds
- 100ml / 3 ½ condensed milk
- 300ml / ½ pt double cream
- 1 ½ tbsp sherry
- 1 tsp vanilla paste or extract
- few drops yellow food colouring , if you like
- 1 sheet gelatine
- 400g / 14 oz raspberries
- 3 tbsp icing sugar
- 12 sponge trifle fingers
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Prep Time
PT20M
Yield
Serves 6 - 8
Nutrition
- Calories: 397 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 24 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.12 milligram of sodium
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