Raspberry and almond trifle? Oh go on then, it is Christmas…

I’ve tasted a trifle or two in my day, and I’ve indeed attempted my own versions of the delightful stuff, but this Raspberry and Almond Trifle recipe has to be one of the best. Perhaps it’s something to do with the fact that I love the taste of Amaretto liqueur and could, if left to my own devices, happily drink more than two glasses after a meal (don’t try this at home). As well as being light and tangy, another great thing about this trifle recipe is the way it’s presented, in pretty little portions so there’s no need for dishing up sloppy trifle like it’s gruel! The ratafias that this recipe uses (those little Italian macaroon biscuits you can buy in the supermarket) are rather delicious with an espresso after dinner too. For a non alcoholic version, just cut out the booze. Try the recipe here and wow your friends and family…

Raspberry and Almond Trifle recipe

‘An unusual trifle of ratafias and toasted almonds soaked in an almond liqueur, covered with fresh or frozen raspberries, then topped with a rich syllabub flavoured with Madeira and almond liqueur.’

Serves 6

Ingredients

125 g blanched almonds

450 g fresh or frozen raspberries

juice and finely grated rind

of 1 lemon

icing sugar, to taste

225 g ratafias

5 tbsp Amaretto di Saronno,

or other almond liqueur

150 ml dry Madeira or sherry

freshly grated nutmeg

450 ml double cream

Method

Place the almonds on a tray and toast under the grill or in a moderate oven until evenly golden. Allow to cool, then chop roughly.

Purée half the raspberries in a blender or food processor. Sieve to remove the pips, then stir in the lemon juice and icing sugar to taste.

Crumble the ratafias, setting a few aside for later, and divide between individual serving glasses. Sprinkle with all but 1 tablespoon of the toasted almonds and 3 tablespoons Amaretto. (If preferred, the trifle can be assembled in one large serving dish.) Scatter in the whole raspberries and sprinkle with a little icing sugar. Pour in raspberry purée, then cover and chill in the refrigerator.

Meanwhile, put the lemon rind in a bowl with the Madeira, the remaining Amaretto and some nutmeg. Leave to macerate for at least 1 hour, then strain.

Whisk the cream with icing sugar to taste until just beginning to thicken, then gradually whisk in the flavoured wine and liqueur until the mixture holds soft peaks. Spoon over the raspberries and ratafias. Cover and chill for at least 1 hour.

Just before serving, decorate with the reserved ratafias and toasted almonds.

Recipe taken from ‘The Ultimate Christmas Feast, with recipes from your favourite chefs’ (Ebury).

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Emily Peck, Editor

View all posts by Emily Peck, Editor