Raspberry, elderflower and Muscat trifle
Graeme Taylor's raspberry and elderflower trifle recipe is perfect for a celebratory meal. Graeme uses homemade elderflower cordial and frozen raspberries from earlier in the year to inject a bit of sunshine into his St Andrew's Day celebrations – the ideal end to a Scottish feast.
Ingredients
- 12 trifle sponges
- 2 tbsp of Muscat, or Rivesaltes Abre
- 100ml of elderflower cordial
- powdered gelatine, enough to make 500ml of jelly
- 500ml of custard , shop-bought or homemade
- 200ml of double cream
- 100g of frozen raspberries
Method
1
Break the sponges up into 1–2cm pieces and place in a large, relatively flat-bottomed serving bowl (or divide equally between 4 if making individually). Spoon over the wine and leave to soak for 10 minutes
2
Make the jelly by preparing the jelly as per packet instructions. Add the cordial and make up to 500ml. Pour over the sponges then place in the fridge to set
3
Once the jelly has set, pour over the custard, making sure you leave it to cool if making at home
4
Whip the double cream until it forms soft peaks – you don’t want it still runny but don’t want butter, so be careful not to over-whip. Pour the cream over and smooth down
5
Add the raspberries round the edge and place any extras in the centre. Serve immediately
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Raspberry, elderflower and Muscat trifle
