Lemon and raspberry trifle with blueberry sorbet

Lemon and raspberry trifle with blueberry sorbet

4.9 11 ratings

Prep. 20min

Total 26 h 35min

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...

Floating islands

1 h

Apple frangipane tart

1 h 20min

Hazelnut meringue roulade with spun sugar

2 h 20min

New York-style cheesecake with strawberry sauce

26 h 10min

Whipped egg whites

10min

Mirror glaze cake

7 h 55min

Chocolate berry baked Alaska

8 h 20min

Prawn and trout terrine with horseradish cream

3 h 25min

Orange and passionfruit Eton mess

2 h 50min

Honey crème caramels

25 h 55min

Baked honey cheesecake

4 h 20min

Crème pâtissière

15min