Rhubarb and raspberry trifle

Recipe from: 5/13/1998 12:00:00 AM

Ingredients 9
Servings 8
Time

Ingredients

  • 500
    g
    raspberries
  • 500
    g
    rhubarb stems, trimmed and sliced
  • 100
    g
    sugar
  • 15
    ml
    gelatine powder
  • 200
    ml
    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 250-400ml).
Stir in gelatine(7ml for 250ml) 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 30ml per dessert spoon) and caramelise under a heated grill.
 

Read more on: fruit
 

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