Baked raspberry & bramble trifle with Drambuie

Name: Baked raspberry & bramble trifle with Drambuie
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: English, British, Scottish, European
Ingredients: 350 grams raspberry, fresh or frozen, plus extra to decorate; 225 grams 8oz madeira cake or any other light sponge, thinly sliced; 5 Tbsps Drambuie whisky; 1 large orange, grated zest and juice; 1 liter double cream; 4 eggs; 85 grams golden caster sugar; 3 drops few vanilla extract or essence; 8 Tbsps bramble jam or jelly; 5 bought shortbread biscuits, coarsely crumbled and lightly toasted; 1 serving icing sugar, to dust

Forget going out to eat or ordering takeout every time you crave European food. Try making Baked raspberry & bramble trifle with Drambuie at home. This recipe makes 8 servings with 665 calories, 6g of protein, and 50g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires eggs, icing sugar, drambuie whisky, and orange zest. Plenty of people really liked this dessert. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. If you like this recipe, you might also like recipes such as Raspberry Trifle, Raspberry Trifle, and Raspberry Trifle.

Instructions

The day before, preheat the oven to fan oven 140C/conventional 160C/gas

Equipment you will use

Oven

Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.

Ingredients you will need

Raspberries

Berries

Base

Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.

Ingredients you will need

Orange Juice

Raspberries

Drambuie

Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence.

Ingredients you will need

Vanilla Extract

Double Cream

Orange Zest

Sugar

Egg

Equipment you will use

Whisk

Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.

Ingredients you will need

Custard

Spread

Jam

Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides.

Ingredients you will need

Water

Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.

Ingredients you will need

Custard

Equipment you will use

Oven

To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.

Ingredients you will need

Powdered Sugar

Raspberries

Shortbread Cookies

Custard

Cream

Equipment

Oven

Whisk

Ingredients

Servings:

350grams

raspberry, fresh or frozen, plus extra to decorate 225grams

8oz madeira cake or any other light sponge, thinly sliced 5Tbsps

Drambuie whisky 1large

orange, grated zest and juice 1liter

double cream 4

eggs 85grams

golden caster sugar 3drops

few vanilla extract or essence 8Tbsps

bramble jam or jelly 5

bought shortbread biscuits, coarsely crumbled and lightly toasted 1serving

icing sugar, to dust

Recommended wine: Cream Sherry, Moscato Dasti, Port

Trifle works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.