Syllabub trifle with shortbread and raspberries

Syllabub trifle with shortbread and raspberries

Total: 15 Min. | Active: 15 Min.
vegetarian
Nutritional value / people: 463 kcal
, Fat: 25 g
, Carbohydrate: 52 g
, Protein: 3 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

120 g raspberries
1 tbsp cane sugar
1 organic lemon, use grated zest (set a little aside) and 1 tbsp of juice
30 g shortbread, coarsely crumbled
1 tbsp cane sugar
1 dl full cream
1 tbsp sugar
2 tbsp white wine, or orange juice
6 kirsch sticks
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Utensils

For 2 glasses, approx. 300 ml each

How it's done

Cover the raspberries, cane sugar, lemon zest and juice and leave to marinate for approx. 1 hr. Toast the shortbread in a pan, without any oil, until light brown in colour, remove from the heat and stir in the cane sugar. Beat the full cream with the sugar until almost stiff, add the reserved lemon zest and wine, beat until stiff.

Good to know
Serve: Divide half the raspberries into 2 tall glasses. Scatter over half the shortbread crumble. Top with half of the cream, the remaining raspberries and then, finally, the rest of the cream and decorate with the remaining shortbread. Serve with the whisky-filled chocolate sticks.

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