Grab your sunnies and sundae glasses and get ready to sit in the sun with this delicious trifle sundae recipe!
This classic dessert in individual portions will please adults and children alike!
Ingredients
- 2 platinum-grade gelatine leaves 350g raspberries, plus extra to serve 1tbsp caster sugar
- 100g sponge fingers, broken in half 2-4tbsp kirsch
- 300ml pre-made thick custard 400ml double cream whipped to peaks
- 4 maraschino cherries
- 4 chocolate flakes
- You will need:
- 4 tall sundae glasses
Instructions
- Soak the gelatine leaves for 5 mins in cold water to soften. Put the raspberries, sugar and a splash of water in a saucepan on a low heat. Simmer gently for 5 mins until the berries start to break down. Take off the heat, push through a sieve into a separate bowl, set aside a small amount for drizzling then return to the pan.
- Squeeze out the excess water from the gelatine leaves then, over a low heat, whisk into the warm puree. Take the pan off the heat and pour the mixture into the sundae glasses. Chill for at least 2 hrs, until set.
- Lay the sponge fingers in a shallow bowl and sprinkle over the kirsch to soak.
- Add an even layer of the sponge fingers to each glass then evenly spoon over the custard. Return to the fridge.
- Dollop the cream onto each sundae, then drizzle with the raspberry sauce.
- Finish with a cherry, a chocolate flake, and extra raspberries and sauce.
ALSO SEE:
Delicious strawberry cheesecake falooda
Featured Image: Woman&Home Magazine February 2024 Issue
