Raspberry lamington trifle

Preparation time:
35 mins
Serves:
8
This all-time favourite Australian recipe really takes the cake.

Ingredients

3 cups frozen raspberries
½ cup caster sugar
1/3 cup hazelnut liqueur
2 x 300ml tubs thickened cream
2 tablespoons icing sugar mixture
2 teaspoons vanilla bean paste
250g tub mascarpone
1 quantity of unfilled cooked lamingtons
Chopped roasted hazelnuts and extra raspberries, to decorate

Method

1. Combine raspberries, caster sugar and liqueur in a large bowl. Stand, covered, at room temperature for about 15 minutes, or until raspberries are thawed.

2. Beat cream, icing sugar mixture and paste in a small bowl of an electric mixer until soft peaks form. Fold in mascarpone.

3. Tear lamingtons into large pieces. Arrange half in base of a glass serving bowl (14-cup capacity) Spoon over half the raspberry mixture. Spread with half the cream mixture. Repeat with remaining lamingtons, raspberry and cream mixture. Refrigerate, covered, overnight.

4. Serve decorated with hazelnuts and extra raspberries.

Notes

For a non-alcoholic version, replace liqueur with orange juice. Trifle can be made up to two days ahead.

Source:
New Idea
Author:
Stylist:
Carolyn Fienberg
Photographer:
Benito Martin
Rating:

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