One of the variations for a delicious dessert prepared from Raspberries, whipping Cream, caster sugar …

Ingredients:

Rescription for 4 servings: 1 kg of fresh, or even frozen raspberries 100 g 500 ml of whipping cream 60 ml freshly squeezed lemon juice 1-2 bags of baby biscuits 1 small jar raspberry jam fresh raspberries for garnish

Procedure:

1. In a small saucepan mix 100g sugar with 60ml water, Lemon Juice and bring everything to the boil, stir until the sugar dissolves and cook for 1-2 minutes, then leave to cool
2. Whisk the raspberries and jam together in a bowl, add the jam to taste
3. Whip the cream with 2 tablespoons of sugar until stiff
4. Place a third of the sponge cake in the bottom of a glass bowl, drizzle with a third of the lemon juice, top with a third of the mashed raspberries and whipped cream, repeat the layers until all the ingredients are used up, the whipped cream should finish on top
5. Let the dessert cool overnight, serve individual portions garnished with whole raspberries.

Recommendation:

Instead of a bowl, you can layer the dessert directly into glass cups.

Note:

The first recipe for trifle was published in 1596 in The Good Huswife’s Jewell. The recipe at that time consisted only of thick cream flavoured with sugar, ginger and rose water. It wasn’t until 60 years later that custard, eggs and alcohol were added to the recipe. However, as it happens, many variations and forms of this tasty dessert have been created since its birth. So don’t be surprised if you find several variations under the same name (with custard, without custard, with alcohol, with ice cream …)