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raspberry, almond and sloe gin biscotti trifle

One to try over the festive period, our raspberry, almond and sloe gin trifle layered with Raspberry Trifle yoghurt really is mouthwatering… it’s a real Christmas crowd-pleaser!

 

Serves 12

 

Alrighty, you’ll need:

  • 1 large bag of amoretti biscuits
  • 200ml sloe gin
  • 200g frozen raspberries
  • 1 tbsp. icing sugar
  • 200g fresh raspberries
  • 600ml double cream
  • 1 1⁄2 tubs of The Collective’s Raspberry Trifle yoghurt
  • 50g flaked almonds
  • 5 biscotti biscuits

 

 

Now you need to:

  • Pour 200ml of sloe gin into a flat tray or tub. Measure how many Amoretti biscuits fit one layer of your trifle dish, and soak four times that number – we soaked 32!
  • Make the raspberry coulis by popping the frozen raspberries in a pan and softening on a high heat with 1 tbsp. of icing sugar. Reduce this down until the liquid thickens and looks syrupy. Place in the fridge (or freezer) to cool.
  • Whip the double cream until just stiff, but still free enough to work with (if you whip it too stiff, it’s hard to layer into the dish!)
  • Now the fun part – layer that trifle! (You can either do this with spoons, or piping bags, whichever takes your fancy)
  • I start with a double layer of soaked amoretti biscuits, followed by a layer of Raspberry Trifle yoghurt, followed by whipped cream, fresh raspberries, raspberry coulis, and then I repeat this until the bowl is full.
  • Top with flaked almonds, crumbled biscotti biscuits, and a few freeze-dried raspberries!

 

If you have a go at our raspberry and almond trifle, then share it with us on social media and tag us in your creations!

Facebook – thecollectiveinuk

Twitter – collectivedairy

Instagram – thecollectiveuk

 

Credit: Sasha Holt

 

raspberry almond trifle

 

raspberry almond trifle