Every year, we forage raspberries from various sites in Edinburgh. In previous years, we've given most of the raspberries to Crafty Green Boyfriend's mother to make jam. This year, however, she isn't making jam, so I had the idea of making a trifle with the raspberries. And it was so nice, I'll do it again in the future! I don't generally write recipes, but hopefully the attempt below will give you some idea, if you want to make a fresh raspberry trifle yourself. You can of course use as much of the ingredients as suits your needs. Apart from the jelly, I don't use exact measurements. If you want the trifle to be entirely vegan, you could use a vegan cake, but I've not yet found a vegan cake that works in a trifle (if you have any recommendations let me know).
Ingredients
half a Madeira cake or raspberry Swiss roll (sliced)
Southern Comfort or similar to taste (optional)
vegan raspberry jelly
fresh raspberries
Method
Place the sliced cake in the bottom of a dish
Carefully measure out as much Southern Comfort as you want and pour it over the cake slices
Place the raspberries over the cake. There should be at least enough raspberries to cover the cake entirely.
Make the jelly up to one pint with boiling water.
Pour the jelly over the cake and raspberries.
Leave to cool and then place in the fridge to set.
Serve with a dairy alternative cream (my favourite is Oat cream.)
1 comment:
Sounds good, thanks for sharing your recipe.
All the best Jan
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