Rhubarb and raspberry trifle

Recipe from: 5/13/1998 12:00:00 AM
Ingredients 9
Servings 1
Minutes

Ingredients

Serving Change
  • 500
    g
    fresh raspberries
  • 500
    g
    rhubarb stems, trimmed and sliced
  • 100
    g
    sugar
  • 15
    ml
    gelatine powder
  • 200
    ml
    thick Bulgarian yoghurt
  • 200
    g
    mascarpone cheese
  • 500
    g
    madeira cake, diced
  • 50
    ml
    liqueur
  • sugar for caramel crust
 

Method

 
Toss raspberries and rhubarb in sugar and leave to soak for about 2 hours. Place in a saucepan and simmer over low heat until fruit is tender. Strain off fruit juices into a small saucepan (there will be 250-400 ml). Stir in gelatine (7 ml (1 1/2 tsp)) for 250 ml or 15 ml (3 tsp) for 400 ml) until dissolved. Refrigerate until set. Cut into cubes or break up with a fork. Mix yoghurt and mascarpone cheese. Toss cake cubes in liqueur. Layer ingredients in 6 glasses in this order: jelly, cake, yoghurt mixture. fruit, yoghurt mixture. Sprinkle each dessert thickly with sugar (about 30 ml (2 tbsp) per dessert) and caramelise under a heated grill.
 

Read more on: grill
 

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