- 125ml amaretto liqueur or sweet sherry
- 36 savoiardi (sponge finger biscuits)
- 160g (1/2 cup) raspberry jam
- 1L double thick custard
- 600ml thickened cream, whipped
- Fresh raspberries, to serve
- Icing sugar, to dust
- 500g raspberries
- 1 1/4 cups caster sugar
- 1/4 cup lemon juice
- 2 tablespoons grenadine
- 1 1/2 cups water
- 1/2 cup white wine
- 8 gelatine leaves
- Cold water, to soak
3L trifle bowl for this recipe.
To make raspberry jelly: Place raspberries, caster sugar, lemon juice and grenadine in a heatproof bowl set over a saucepan of simmering water (don't let bowl touch water). Cover with plastic wrap. Cook, topping up water, for 50 minutes or until deep pink. Set aside.
Warm 1 1/2 cups water and 1/2 cup white wine in a saucepan over low heat. Set aside.
Soften gelatine leaves in cold water for 3 minutes. Squeeze to remove excess water. Add to wine mixture. Whisk.
Strain berry mixture through a fine sieve into a jug. Discard pulp. Add wine mixture. Whisk.
Pour the jelly mixture into a 3L trifle bowl. Cover with plastic wrap. Place in fridge for 4 hours to set.
Pour amaretto into a bowl. Dip 1 biscuit into amaretto. Spread jam on 1 side. Dip another biscuit into amaretto. Sandwich the biscuits together. Place in bowl, standing up, on top of jelly. Continue with the amaretto, biscuits and jam, placing around bowl. Pour the remaining amaretto over biscuits. Gently pour over the custard. Cover. Place in fridge overnight to allow biscuits to soften.
Top with whipped cream, raspberries and icing sugar.