a couple of desserts with raspberries and a spoon
Home Life Eating and Drinking How to make raspberry trifle

How to make raspberry trifle

The ease of trifle, one of the most beautiful and light summer desserts, is to be able to use cat tongue ready for the six, whipped cream for the cream, and jam for the sauce. Make the change you want, it will taste very good again. You can also use any forest fruit instead of raspberries.
 

Crumble 
1/2 cup butter
1/2 cup almonds
1/2 cup granulated sugar
1/2 cup flour

Pastry Cream
3 egg yolks
1/3 cup granulated sugar
1 tbsp starch
1 cup milk
1/2 teaspoon vanilla
1 tsp butter

Raspberry Sauce
1 pack of raspberries
1/2 tablespoon sugar

for the above
1 pack of raspberries
Icing Sugar


1. Pull out the butter, almonds, sugar and flour in a food processor until it is like sand and a little combined. Cook and cool at 180 degrees for 10 minutes or until decolored, stirring between them.
 

2. Beat the eggs in a saucepan. Add sugar and beat again. Add the starch, milk and vanilla and cook until 1-2 bubbles are seen, stirring constantly on the January over low heat. Strain and add the butter and whisk. Stretch it so that it is right on top of your cream, take it in the refrigerator and chill.
 

3. Heat the raspberries and sugar in a saucepan until the sugar melts. If you want, you can filter it through the blender and cool it.
 

4. Place the crumble at the bottom of the bowl to serve. Make a layer of pastry cream on top. Put the sauce you have prepared and add decoction cream again. Garnish with fruits.
 

5. Sprinkle icing sugar over the fruit just before serving.

Bonus: How to make Supangle?


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