English Trifle

Name: English Trifle
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 5-6 serving(s)
Ingredients: 1 1/2 teaspoons gelatin powder; 5 tablespoons water; 1 cup raspberries (if using frozen, defrost before using); 1/4 cup sugar; 1 cup your favourite vanilla pudding; 1 cup heavy cream; 1/4 cup sherry wine; 1/4 cup water; 6 ounces lady finger cookies; sliced almonds

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Recipe by Izy Hossack

A great dessert to make ahead for Christmas day, filled with vanilla custard (aka vanilla pudding!), whipped cream and homemade raspberry jelly. I've made individual ones here to make it look more elegant but you can also just layer everything into a serving dish/bowl and make one huge trifle!

READY IN: 35mins

SERVES: 5-6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

teaspoons gelatin powder
5

tablespoons water
1

cup raspberries (if using frozen, defrost before using)
¹⁄₄

cup sugar
1

cup your favourite vanilla pudding
1

cup heavy cream
¹⁄₄

cup sherry wine
¹⁄₄

cup water
6

ounces lady finger cookies
sliced almonds

DIRECTIONS

Sprinkle the gelatine over 3 tbsp of the water in a small bowl. Stir gently until just mixed.
Place the raspberries, sugar and remaining water into a pot and mash slightly with the back of a fork. Place over a medium low heat and gently stir to prevent burning until the mixture starts to steam. Then pour in the gelatine mixture and stir to incorporate. Take off the heat and pour into 5 or 6 serving glasses.
Whip the heavy cream in a large bowl until billowy and slightly thickened.
Mix the water and sherry in a shallow bowl and dip in the lady finger cookies to soften slightly. Cut to fit the serving glasses and layer into the glasses. Top with some of the vanilla pudding and lastly a layer of whipped cream. Sprinkle on some flaked almonds and some grated chocolate if you want, too.
Chill until needed.

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