Lemon Nearly-trifle With A Surprise

This is a perfect pudding to make ahead of time, for large numbers of people. It doesn’t achieve strict trifle status as it’s missing the cake, and it uses a kind of syllabub instead of custard, but it’s none the worse for that. The surprise is the alcohol-soaked almond biscuits at the bottom. 

Ratafia biscuits are usually smaller and a little darker in colour than amaretti, both are made with almond essence. 

for four
• 600ml/1 pint/2½ cups double cream
• 150g/5 oz/¾ cup golden caster sugar
• 5 tbsp brandy
• 2 lemons – zest and juice of both
• 150g ratafia or amaretti biscuits*
• 20 raspberries

1. crush the biscuits and divide among four cups or small glass dishes
2. into each cup put a dessertspoon (half a tablespoon) of brandy to moisten the biscuits
3. mix the cream, zest and sugar to just simmering
4. remove from heat, stir to prevent a skin forming
5. when it reaches room temperature add the rest of the brandy (three tablespoons) and the lemon juice
6. pour over the biscuits
7. put in the fridge overnight
8. before serving put about five raspberries onto each

 

lemon trifle
This is a good pud to make ahead of time for large numbers of people
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Boozy blondies – toffee-textured; whisky-laced – to raise the spirits

In my day job, and in normal life, regular readers will know that I travel up to Lincoln about every six weeks, taking with me…
Read More

Sweetness and light – chocolate, peanut butter and caramel – it’s Snickers cheesecake!

I attend a weekly board lunch (sadly not in the food or hospitality industries) and I’m the one who usually ends up organising the menus.
Read More

Cakey Brazil nut cookies

There’s one particular office I go to where I always like to arrive burdened with biscuits. I take them in an old fashioned biscuit tin…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts