Raspberry vanilla trifle with macaroons

    4 hours 25 min

    A perfect Sunday dessert. Sherry-soaked raspberries are layered with sherry-soaked sponge fingers and a gorgeous vanilla pastry cream. The top is garnished with macaroons for a final touch. Make any time of year, as you can use frozen raspberries for this trifle as well.


    Pennsylvania, United States
    14 people made this

    Serves: 4 

    • 250g fresh raspberries or frozen raspberries
    • 50g icing sugar
    • 2 tablespoons sherry
    • 12 sponge fingers
    • 250ml milk
    • seeds of 1 vanilla bean
    • 4 egg yolks
    • 100g caster sugar
    • 3 sheets gelatine (1 1/2 teaspoons powdered gelatine)
    • 250ml double cream
    • 8 macaroons

    Prep:15min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr25min 

    1. Mix the raspberries with the icing sugar and half of the sherry.
    2. Place the ladyfingers on the bottom of a glass serving dish with a flat bottom. Sprinkle with the remaining sherry.
    3. Dissolve the gelatine in cold water according to packet instructions.
    4. Bring the milk to a boil with the vanilla. Beat the egg yolks with the caster sugar. Take off the heat and whisk in the beaten egg yolks. Put the pot back on the stove and simmer while beating constantly until the mixture thickens to creamy custard. Remove the pot from the heat.
    5. Squeeze the gelatine and stir it into the hot custard.
    6. Whip the cream in a chilled bowl until it stands in soft peaks. Fold into the custard and spread evenly over the raspberries. Refrigerate for several hours until set. Garnish with macaroons.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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