Raspberry Trifle with Rum and Sherry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 cake (sand cake), bought ready, 400 g
- 100 g jam (raspberry jam)
- 200 g almond (s), diced
- 100 ml rum
- 150 ml sherry, sweet
- 1 packet custard powder, vanilla
- 0.5 liter ½ milk
- 4 tablespoon sugar
- 2 cups cream, 50 g each
- 1 pack raspberries, frozen, 250 g
Print Recipe
Pin Recipe Instructions
- Cut the cake into slices about 2 cm thick and brush with jam. Cover the bottom of a large glass bowl with 2-3 slices of cake, cut the remaining cake into cubes and place on the cake base. Roast the almonds in a pan without fat. Set aside two tablespoons of almonds. Scatter the rest over the cake. Pour rum and sherry over it. Cook the pudding with milk and 2 tablespoons of sugar as instructed. Allow to cool slightly. Stir a beaker of cream into the pudding. Scatter defrosted raspberries over the cake, leaving some nice ones as a garnish. Beat the rest of the cream with the rest of the sugar until stiff. Pour pudding over the pieces of cake. Put the cream on top as the top layer. Garnish with the remaining almonds and raspberries. Chill for about 1 hour.
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