• Ingredients: 26
  • Serves: 10

Easy raspberry trifle with chilled whipping cream.

Ingredients

For vinaigrette

  • 2 tbsps. unsalted butter
  • 1 cup walnuts, chopped coarse
  • 1/2 tsp. sugar
  • 2 large Belgian endives
  • 2 Granny Smith apples
  • 1/2 cup Stilton cheese, crumbled
  • 2 tbsps. chopped fresh tarragon leaves
  • freshly ground white pepper to taste

For filling

For garnish

  • 1 lpound fresh tuna, cut in small, uniform pcs.
  • 1 cup white wine
  • 1 cup water
  • 1 tsp. whole black peppercorns
  • 3 allspice berries
  • 4 tomatoes peeled, seeded and small dice
  • 3 tbsps. capers
  • 1 bunch watercress
  • fresh chives

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
  2. Step 2 Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit.
  3. Step 3 Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over.
  4. Step 4 Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with 12 raspberries.

    For this step you will need

Nutrition information

Calories 441 Carbohydrates 56 g (19%)
Fat 22 g (34%) Protein 4 g (7%)
Saturated Fat 11 g (54%) Sodium 225 mg (9%)
Polyunsaturated Fat 2 g Fiber 5 g (19%)
Monounsaturated Fat 8 g Cholesterol 50 mg (17%)