Raspberry & rose trifles

Raspberry & rose trifles

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 2 mins Plus 30 mins chilling

Skill level

Easy

Servings

Serves 6

A mix of classic Middle Eastern flavours that come together very simply in this pretty trifle

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
380
protein
6g
carbs
35g
fat
26g
saturates
15g
fibre
2g
sugar
24g
salt
0.41g

Ingredients

  • 2 cubes Turkish delight, optional
  • 500g pot good-quality vanilla custard
  • ½ a 350g/12oz bought Madeira loaf
  • 300g pack raspberries
  • juice 1 orange
  • 200ml tub crème fraîche (use reduced-fat if you like)
  • handful pistachios, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. If you don’t want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
  2. Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.

Recipe from Good Food magazine, June 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jburton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely, lovely, lovely!!!!!!!

jburton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Im loving the adding Contreau idea, I have a bottle of this in the cupboard so i think i wil drizzle some over the cake and let it soak in before adding the orange soaked Raspberries etc etc Naughty but oh so nice!!! i'll be back to comment on how it went x

joydunne's picture

Gorgeous!! I used ginger cake with a teaspoon of Tia Maria poured over it. The Rose Turkish Delight was lovely and although I found it quite hard to dissolve completely the small jelly like pieces that were stirred in with the custard added another texture. Instead of Pistachios I used Pistatchio Turkish Delight chopped with scissors into small pieces and sprinkled on top.
A great pud - looks impressive and is SO easy!

karenja's picture
  • 1
  • 2
  • 3
  • 4
  • 5

DELICIOUS!! The turkish delight didnt really work for me as it didn't melt properly but that didn't detract from the pudding. I added a touch of Malibu (should have been Cointreau) - any excuse! - was lovely. Will be making again!

emmabryce2's picture

This was a doddle to make, and yet it looked like I'd spent ages on it! I actually made mine in a trifle dish as I hadn't got enough individual dishes. Delicious!

wanlep10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a truly amazing dessert, loved by the entire family, so quick and easy to prepare.

heatherlee's picture

I made this for a Father's Day dinner - instead of madeira cake I used ginger cake, and added a few drops of Starbucks gingerbread syrup to the mashed raspberries. It was absolutely gorgeous and everyone loved it!

Questions

Tips