Lemon & Raspberry Trifle

Jelly Ingredients

• 5 Cups cranberry juice
• 1 cup Früzo raspberries
• ¾ cup sugar
• 30 grams gelatin powder

Lemon Custard Ingredients

• 450ml milk
• Zest from 2 lemons
• 250grams sugar
• 45grams cornflour
• 2 whole eggs
• 2 egg yolks

Raspberry Curd Ingredients

• 300 grams Früzo raspberries
• 100 grams sugar
• 2 whole eggs
• 2 egg yolks
• 85grams butter
• 1 tablespoon lemon juice
• Trifle Construction:
• 250ml cream
• 2 tablespoon sugar
• 1 tablespoon vanilla

Jelly Directions

1. Blend Früzo Raspberries and cranberry juice
2. Strain liquid into a pot
3. Discard seeds
4. Add sugar to liquid and bring to boil to dissolve sugar
5. Take off heat and whisk in gelatin
6. Pour into bowl and cool
7. Pour into trifle dish. Optional – add whole raspberries into the jelly
8. Allow to set in fridge

Lemon Custard Directions

1. Place milk and zest into a pot on the stove and gently bring to a simmer
2. In a bowl whisk together sugar, cornflower, and eggs
3. Slowly whisk milk into sugar mixture
4. Add mixture back into a pot and over a medium heat whisk until it has thickened
5. Refrigerate until cool
6. Raspberry Curd Directions
7. Blend together raspberries eggs and lemon juice
8. Place in a pot and add sugar and butter
9. Over a medium heat stir until mixture starts to simmer and thickens
10. Refrigerate until cool

To construct trifle

1. Place finger biscuits onto of set jelly
2. Add half of the lemon custard onto and spread
3. Add raspberry curd on top
4. Add another layer of finger biscuits
5. Add another layer of custard
6. Whip cream with sugar and vanilla and add on top
7. Our trifle is decorated with pink meringues
8. Refrigerate to set