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Syllabub Trifles
Emily Davenport
6 servings
20 minutes
450
A delicious recipe Syllabub Trifles recipe from the Dairy Diary 2019.
Ingredients
- Rapsberry jam 110g (4oz)
- Trifle sponges 4, halved horizontally
- Lemon 1, finely grated zest and juice
- Caster sugar 50g (2oz)
- Dry cider with elderflower 120ml (4fl oz)
- Double cream 300ml carton
- Mixed frozen fruits 200g (7oz), just defrosted
Directions
- Spread jam over half the sponge slices and sandwich together with another slice. Place in 6 individual glasses, cutting to fit. Spread any remaining jam over the top.
- Place most of the lemon zest, all of the juice and sugar in a bowl. Pour in cider and mix until sugar has dissolved. Drizzle a little over sponges until just moist.
- Whip cream to soft peaks then gradually whisk in cider mixture.
- Spoon fruit over sponges and top with flavoured cream. Sprinkle on a little lemon zest and then chill for 1-2 hours before serving.