Iced trifle slice

Name: Iced trifle slice
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: English, British, Scottish, European
Ingredients: 2 Tbsps toasted flaked almonds; 100 milliliters condensed milk; 300 milliliters double cream; 2 Tbsps sherry; 1 teaspoon vanilla paste or extract; 3 drops few yellow food colouring, if you like; 1 sheet gelatine; 400 grams raspberries; 3 Tbsps icing sugar; 12 sponge trifle fingers

The recipe Iced trifle slice can be made in around 20 minutes. One serving contains 383 calories, 6g of protein, and 24g of fat. For $1.78 per serving, you get a dessert that serves 6. It is a budget friendly recipe for fans of European food. If you have almonds, condensed milk, raspberries, and a few other ingredients on hand, you can make it. Zabaglione trifle slice, Glam trifle slice, and Iced coconut & lime slice with summer fruit are very similar to this recipe.

Instructions

Line a 900g loaf tin well with cling film, then scatter over the almonds (if you oil the tin before lining with film, itll help it keep in place smoothly).

Ingredients you will need

Almonds

Cooking Oil

Divide the condensed milk and double cream evenly between 2 bowls.

Ingredients you will need

Sweetened Condensed Milk

Double Cream

Equipment you will use

Bowl

Add the sherry to one, and the vanilla paste and food colouring, if using, to the other. Pop the vanilla bowl in the fridge for later, then whisk the sherry mixture until thick.

Ingredients you will need

Food Color

Vanilla Paste

Vanilla

Sherry

Pop

Equipment you will use

Whisk

Bowl

Spoon the sherry cream on top of the almonds and smooth the surface to level. Cover the tin with cling film, then freeze for about 1 hr until firm.

Ingredients you will need

Almonds

Sherry

Cream

Whisk the vanilla cream until thick, then spoon over the frozen sherry cream layer. Make this layer as smooth as possible too, then put back into the freezer for another hr until firm.

Ingredients you will need

Vanilla

Sherry

Cream

Equipment you will use

Whisk

To make the raspberry layer, soak the gelatine in a little cold water while you whizz half the raspberries in a food processor with the icing sugar and 2 tbsp water. Sieve into a small pan and heat gently to warm through. Once it starts to boil, remove from the heat, squeeze out the gelatine and add to the pure, stirring all the time, until the gelatine melts.

Ingredients you will need

Powdered Sugar

Raspberries

Gelatin

Water

Equipment you will use

Food Processor

Sieve

Frying Pan

Crush half the remaining raspberries with a fork, then stir these into the pure with remaining whole raspberries and allow to cool. Spoon the raspberry mix evenly on top of the vanilla layer, press the sponge fingers lightly into it, then freeze until solid overnight is best.

Ingredients you will need

Ladyfingers

Raspberries

Vanilla

Remove the trifle from the freezer about 15 mins before serving. Tip the loaf tin upside down on a serving plate, then peel off the cling film and cut into neat slices using a sharp knife.

Equipment you will use

Knife

Equipment

Ingredients

Servings:

2Tbsps

toasted flaked almonds 100milliliters

condensed milk 300milliliters

double cream 2Tbsps

sherry 1teaspoon

vanilla paste or extract 3drops

few yellow food colouring, if you like 1sheet

gelatine 400grams

raspberries 3Tbsps

icing sugar 12

sponge trifle fingers

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Trifle. 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 Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.