3 Raspberry Jelly Trifle
That first trifle recipe comes courtesy of the one and only Mary Berry – a British institution and no doubt a fantastic chef. And it sure is a classic!
But if there’s one thing it’s missing, it’s jelly! Jelly is part of what makes a great trifle, so if you want to fix this omission and try a raspberry flavor at the same time, then you can try the following recipe:
- 8 trifle sponges
- 5tbsp sherry
- 750g fresh raspberries
- 2tbsp caster sugar
- A squeeze of lemon juice
- 4 sheets gelatin
- 750ml thick cream
- 300ml whipping cream
- 1tbsp icing sugar
- Custard
To make this one, you will set aside 12 of the raspberries, then place the others into a small pan with the caster sugar and lemon juice. Cook for a short while and stir so that the sugar dissolves and the raspberries soften. Place a sieve over the bowl and tip the raspberries in. Now force them through with the back of a spoon.
Soften gelatin in water. Lift it and add to the raspberry juice. Heat until it melts but doesn’t allow it to boil. Now pour the raspberry jelly over the moist sponges. Assemble the rest of the trifle, then leave to chill before consuming.