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Raspberry and Lemongrass Trifle

by . Featured in NIGELLA BITES
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Introduction

I should say that I first had the idea when making a syrup with lemon balm for some jelly. If you've got a garden, this is easy to come by, but if you haven't there is no way you can buy it. I tried, then, substituting lemongrass, weight for weight, and it worked beautifully. By the same token, if you have got verbena in the garden then do use that here.

I should say that I first had the idea when making a syrup with lemon balm for some jelly. If you've got a garden, this is easy to come by, but if you haven't there is no way you can buy it. I tried, then, substituting lemongrass, weight for weight, and it worked beautifully. By the same token, if you have got verbena in the garden then do use that here.

Raspberry and Lemongrass Trifle
Photo by Francesca Yorke

Ingredients

Serves: 8-10

Metric Cups
  • 600 millilitres water
  • 400 grams caster sugar
  • 50 grams (3 - 4 stalks) lemongrass (cut in half lengthways)
  • 300 grams raspberries
  • 16 trifle sponges
  • 3 - 4 tablespoons vodka
  • 600 millilitres single cream
  • 8 large egg yolks
  • 500 millilitres double cream
  • 2½ cups water
  • 2 cups superfine sugar
  • 2 ounces (3 - 4 stalks) lemongrass (cut in half lengthways)
  • 2¼ cups raspberries
  • 16 savoiardi cookies
  • 3 - 4 tablespoons vodka
  • 2½ cups heavy cream
  • 8 large egg yolks
  • 2 cups heavy cream

Method

  1. Make a syrup with the water and 325g / 1 2/3 cups of the caster sugar by bringing them to the boil in a saucepan and boiling for 5 minutes. Take the pan off the heat, add the lemongrass and let it infuse for about half an hour.
  2. Strain the syrup into a measuring jug, keeping the saucepan with the lemongrass to one side. Take out about 150-200ml / 2/3 - 1 cup of the syrup and put it into a pan with the raspberries. Bring it to a rolling boil and let it thicken slightly, mashing the fruit to make a jam-like consistency. Let it cool a little and then dunk the trifle sponges in the raspberry mixture and arrange them in the bottom of your bowl. Add the vodka and about 100ml / 7 tablespoons of the lemongrass syrup depending on how much your sponges absorb, and reserve the rest.
  3. Meanwhile, to make the custard, heat the 600ml / 2½ cups single cream in the syrup pan with the lemongrass until it is nearly boiling, take it off the heat and let it infuse for about 15 minutes. Whisk the yolks and the rest of the sugar together and pour the cream into the same bowl. Then whisk again and put the custard back on the heat in the cleaned-out pan. Stir until the custard thickens and then pour it over the trifle sponges. Let it cool.
  4. Whip the 500ml / 2 cups double cream until thick but not stiff, and cover the custard layer. Use about 250ml / 1 cup of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden-brown. Drizzle the caramelised sugar syrup over the layer of cream to decorate.
  1. Make a syrup with the water and 325g / 1 2/3 cups of the superfine sugar by bringing them to the boil in a saucepan and boiling for 5 minutes. Take the pan off the heat, add the lemongrass and let it infuse for about half an hour.
  2. Strain the syrup into a measuring jug, keeping the saucepan with the lemongrass to one side. Take out about 150-200ml / 2/3 - 1 cup of the syrup and put it into a pan with the raspberries. Bring it to a rolling boil and let it thicken slightly, mashing the fruit to make a jam-like consistency. Let it cool a little and then dunk the savoiardi cookies in the raspberry mixture and arrange them in the bottom of your bowl. Add the vodka and about 100ml / 7 tablespoons of the lemongrass syrup depending on how much your sponges absorb, and reserve the rest.
  3. Meanwhile, to make the custard, heat the 600ml / 2½ cups heavy cream in the syrup pan with the lemongrass until it is nearly boiling, take it off the heat and let it infuse for about 15 minutes. Whisk the yolks and the rest of the sugar together and pour the cream into the same bowl. Then whisk again and put the custard back on the heat in the cleaned-out pan. Stir until the custard thickens and then pour it over the savoiardi cookies. Let it cool.
  4. Whip the 500ml / 2 cups heavy cream until thick but not stiff, and cover the custard layer. Use about 250ml / 1 cup of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden-brown. Drizzle the caramelised sugar syrup over the layer of cream to decorate.

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What 3 Others have said

  • Hey! Is it possible to get this recipe in dutch? I saw you making it on tv a while a go, and I searched for it for a while... now I finally got it, but I do not understand perfectly the ingredients, because I'm dutch... So if possible, I really would like to get the recipe in dutch.. Thanks already! Love, Sharon

    Posted by sherrain on 4th September 2011
  • I made this trifle for Christmas it was delicious and everyone enjoyed it. Thank you.

    Posted by lindaljones on 15th January 2012
  • I have lots of lemongrass growing in my herb garden and use it for tea and rice recipes such as Sumatran yellow rice. Thanks so much for this dessert recipe using lemongrass. I'll use the lemongrass syrup in lots of new dishes.

    Posted by thisdamecooks on 6th May 2011
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