Saturday 23 March 2013

Lemon and Mixed Berry Syllabub Trifle Recipe

Today's recipe is for a fairly simple individual trifle that looks elegant but is fairly easy to make (even from scratch).

The thing about this dessert is the display and it would grace any dinner party table, but the main components can all be made well in hand and it just needs assembly before serving.

Lemon and Mixed Berry Syllabub Trifle

Serves: 6-8
lemon and mixed berry syllabub trifle served on a lemon drizzle cake base with whipped cream and ratafia biscuits


6 slices of lemon drizzle cake
100ml (2/5 cup) dry white wine
4 strips of pared lemon zest
juice of 1 lemon
150g (1/3 lb) caster sugar
450g (1 lb) mixed summer berries
300ml (1 1/4 cups) double cream, whipped until stiff
slivered almonds, toasted or ratafia biscuits, to garnish


Pour the wine into a mixing bowl, add 4 strips of lemon zest and set aside to infuse for 2 hours.

Prepare the fruit and place in a pan with 50g of the sugar and 2 tbsp water. Heat gently for about 15 minutes, or until the fruit are tender. Take off the heat and set aside to cool.

Arrange the cake slices in the base of a serving dish. Spoon the fruit and their syrup over the cake slices.

Remove the lemon zest from the wine and add the lemon juice and the remaining sugar, stirring until the sugar has dissolved. Fold in the cream to form a light but thick syllabub.

Pour this over the fruit and transfer to the refrigerator to chill for at least 2 hours (over night is best).

Just before serving, garnish with the toasted almonds or the ratafia biscuits and serve.

1 comment:

Unknown said...

Yummy trifle recipe. Perfect for my summer snack!

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