Rhubarb and raspberry trifle

Fairlady
8 servings
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Fruit

By Food24 November 03 2009
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Ingredients (9)

500.00 g raspberries
500.00 g rhubarb — stems, trimmed and sliced
100.00 g sugar
15.00 ml Sheridans gelatine — powder
200.00 ml yoghurt — Bulgarian
200.00 g mascarpone cheese
500.00 g cake — madeira
50.00 ml liqueur
0.00 sugar — for caramel crust
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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.



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