This impressive trifle, with sherry-soaked scones, juicy raspberries and silky clotted cream custard, couldn't be simpler to put together. A perfect, sunshiny dessert for a crowd
- Serves: 12 persons
- 4scones, slightly stale
- 75ml sweet sherry
- 500g raspberries, fresh or frozen and thawed
- 100g caster sugar
- ½lemon, juiced
- 12g gelatine, or 1 gelatine leaf, soaked in cold water and drained
- 1-2 drops of rosewater (optional)
- 400g vanilla custard, homemade and cooled or ready-made
- 100g white chocolate, plus extra shavings to serve
- 200g clotted cream
- 2tbsp freeze-dried raspberries, to serve (optional)
Step 1Split the scones and put in the base of a trifle dish or individual glasses, breaking them up as needed. Splash over the sherry.
Step 2Put 250g of the raspberries in a small pan with the sugar and lemon juice. Simmer for 8-10 mins or until the raspberries break down to form a purée. Strain for a smoother texture, if you like. Remove from the heat, cool for a few minutes then stir in the gelatine and the rosewater, if using – add sparingly and taste as you go as it can get overpowering. Stir until the gelatine has melted, then pour over the scones. Scatter over 150g of the remaining raspberries. Chill for 20-30 mins or until set.
Step 3Heat the custard and the white chocolate in a small pan over a low heat, stirring constantly, until the chocolate has just melted, being careful it doesn’t catch and darken. Leave to cool until room temperature.
Step 4Spoon the white chocolate custard over the set raspberry layer, and leave to chill for 1 hr until firmed up slightly. Use two teaspoons to make quenelles of the clotted cream, and add to the top of the trifle. Scatter with the remaining raspberries, freeze-dried raspberries, if using, and the white chocolate to serve.