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

Calories 3511.6 kJ / 836.1 kcal

Fat 40.3 g

Fibre 5.2 g

Saturated Fat 26 g

Carbohydrates 112.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Mark Southon 10 Recipes
Australia and New Zealand

You might also like...

Summer ice cream cake

4 h 50 min

Beef Wellington

2 h 15 min

Apple Mousse Crumble with Rosemary Ice Cream (Matthew Kenney)

10 h 55 min

Sous vide fillet steak with gin and peppercorn sauce

2 h 20 min

White chocolate mousse cups

3 h 35 min

Cheese puffs with honeyed goat's cheese

2 h 30 min

Hazelnut meringue roulade

1 h 30 min

Steamed chocolate cake with whipped cream

1 h 10 min

Gin and tonic drizzle cake

1 h

Black forest Christmas yule log

1 h 30 min

"To die for" mini pavlovas

2 h 40 min

Almond shortbread biscuits

2 h 10 min