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AN EXCITINGLY DIFFERENT SWEET FOR THAT ROMANTIC OCCASION
This is for a special occasion, an anniversary, or something you choose to remember!
Recipe posted by burnt fingers
Ingredients
- Raspberries (frozen will do!)
- 2 tablespoons water
- 1 tablespoonful sugar
- 4 trifle sponges cut very thinly see below
- 6 oz double cream
- 2 tablespoons sugar
Method
Serves: 2
- Layer the three elements - whipped double cream, slices of trifle sponge, and raspberry sauce in a wine glass to make one delicate looking dessert, driving your spoon through all those tempting layers to pull out a luscious mouthful of sweetness.
- The size of your wine glass is important: one that's much narrower at the top than at the middle will not work well, because you'll wind up with cake circles that don't fill out the body of the glass. So choose a glass with fairly parallel sides.
- In a small bowl, whisk together the raspberries, sugar and water, set to one side.
- Cut the trifle sponges into thin slices, about ⅛-⅛ inch thick. Take one of the wine glasses that you will use to serve the dessert in using this to punch out a circle from each slice of trifle sponge by pressing the rim of the glass into the cake.
- In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks. Sprinkle in the sugar and continue beating to soft peaks.
- Drop a spoonful or two of the cream into the two wine glasses then press in a trifle round, followed by a layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of trifle sponge, more raspberry sauce then cream and then drizzled raspberry sauce over the top.
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