Recipe Details
| Title | A- A summer trifle with raspberries and raspberry puree |
|
| Author | Delia Smith | |
| Portions | 6 | |
| Created | 16th February 2015 08:23 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 128.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Sherry, medium | 120 Millilitre |  |
| Raspberries | 350 Gram | |
| Cheese, Mascarpone | 250 Gram |  |
| Nuts, almonds, toasted, flaked | 1 Tablespoon |  |
| Jam, raspberry | 2 Tablespoon | |
| Sugar, caster | 0.5 Tablespoon |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 275 |  |
| Protein | 6.54% | |
| Other Carbohydrate | 3.76% | |
| Sugar | 8.42% | |
| Fat Saturated | 46.48% | |
| Fat Unsaturated | 23.83% | |
| Fiber | 16.14% | |
| Sodium | 1.44% | |
| Salt | 1.42% | |
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Recipe Method
1. Cut all the trifle sponges in half length ways, spread each half with raspberry jam, then reform them and cut each one into 3 little sandwiches. Arrange them in the trifle bowl. 2. Make a few stabs in the sponges and sprinkle the Madeira or sherry carefully and evenly over them, then leave it all aside for half an hour so it can soak in. 3. Sprinkle half the raspberries (about 3 punnets) over the top of the trifle sponges pushing some down in amongst them. 4.Put the rest into a food processor along with the sugar and whiz to a pur