Lemon and raspberry trifle with blueberry sorbet

Lemon and raspberry trifle with blueberry sorbet

4.9 11 ratings

Prep. 20 min

Total 26 h 35 min

6 portions

Ingredients

Raspberry jelly

gelatine leaves
3
ice cold water for soaking (approx. 350 g)
frozen raspberries
200 g
rosé wine
200 g
caster sugar
100 g
fresh raspberries
16

Lemon cream

gelatine leaves
2
ice cold water for soaking (approx. 350 g)
caster sugar
125 g
pouring (whipping) cream
400 g
lemons zested and juiced
2

Blueberry sorbet

raw sugar
60 g
frozen blueberries
300 g
lemon juice
2 tsp
glucose syrup
20 g

Shortbread biscuits

unsalted butter softened, cut into pieces
115 g
icing sugar
60 g
plain flour
155 g
cornflour
60 g

Meringue

egg whites
2
caster sugar
90 g
cream of tartar
1 pinch
fresh raspberries to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 53.9 mg

Protein 7.9 g

Energy 3511.6 kJ / 836.1 kcal

Fat 40.3 g

Fibre 5.2 g

Saturated Fat 26 g

Carbohydrates 112.5 g

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Also featured in

Mark Southon 10 recipes
Australia and New Zealand

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