Iced trifle slice

Iced trifle slice

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(2 ratings)

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Cooking time

Prep: 20 mins Plus freezing

Skill level

Easy

Servings

Serves 6 - 8

A brilliant idea for a family favourite, give trifle a stylish summer makeover with this chilled dessert

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (6)

kcalories
397
protein
5g
carbs
27g
fat
31g
saturates
16g
fibre
2g
sugar
24g
salt
0.12g

Ingredients

  • 2 tbsp toasted flaked almonds
  • 100ml condensed milk
  • 300ml double cream
  • 1½ tbsp sherry
  • 1 tsp vanilla paste or extract
  • few drops yellow food colouring, if you like
  • 1 sheet gelatine
  • 400g raspberries
  • 3 tbsp icing sugar
  • 12 sponge trifle fingers

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Method

  1. Line a 900g loaf tin well with cling film, then scatter over the almonds (if you oil the tin before lining with film, it’ll help it keep in place smoothly).
  2. Divide the condensed milk and double cream evenly between 2 bowls. 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.
  3. 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.
  4. 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.
  5. 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 purée, stirring all the time, until the gelatine melts.
  6. Crush half the remaining raspberries with a fork, then stir these into the purée 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.
  7. 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.

Recipe from Good Food magazine, July 2011

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Comments

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reidjan's picture
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Looks impressive when serving. I made this for a dinner party and everyone was intrigued. I didn't have the problem as the other rater with the sherry but then I swapped sherry for Drambuie which was particularly delicious. You do need longer than 30 minutes for it to defrost a bit (suggest 45 mins, but then I am in Scotland so room temp is not as warm) and the cream defrosts before the raspberry base but still made for fun over dinner trying to eat into it. It does look impressive, and it is unusual so if I made it again it would only be as part of a party style dessert selection, wouldn't make again for a dinner party.

fancypants76's picture
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This sounded lovely but was actually only ok. Don't know if it was something I did but the cream mix with the sherry refused to whip thick; the more I whipped, the runnier it got - ended up the consistency of melted ice cream. Also the sponge fingers didn't really soak into the raspberry mixture so that when it came to serve they just fell out and were really dry. A bit of a disappointment really.

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