Lemon & raspberry trifle-ish
“A kind of Frankendessert, this is inspired by various things, the first of which is the trifle my mum makes every Christmas. It’s a very traditional affair, and one of the few classic trifles I have ever enjoyed. The base layer of this recipe is inspired by that family favourite. The topping, however, is not traditional at all; it’s a light and fluffy lemon mousse inspired by the Danish dessert citronfromage (despite the name, there is no cheese involved). This almost-trifle is a no bake affair and is bright and light in flavour. While the use of gelatine and the need to make a mousse might seem daunting to some, I promise you it’s a straightforward dessert that anyone can make.”
SERVES 8-10
200g (7oz) sponge fingers, leftover cake or amaretti biscuits
200g (7oz) raspberry jam
80ml (3fl oz) amaretto liqueur
175g (6oz) raspberries
For the mousse
3 gelatine sheets
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November 2021
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