A delicious recipe Syllabub Trifles recipe from the Cook’s Diary.
Rasberry jam 110g (4oz)
Trifle sponges 4, halved horizontally
Lemon 1, finely grated zest and juice
Caster sugar 50g (2oz)
Dry cider with elderflower 120ml (4fl oz)
Double cream 300ml carton
Mixed frozen fruits 200g (7oz), just defrosted
Spread jam over half the sponge slices and sandwich together with another slice. Place in 6 individual glasses, cutting to fit. Spread any remaining jam over the top.
Place most of the lemon zest, all of the juice and sugar in a bowl. Pour in cider and mix until sugar has dissolved. Drizzle a little over sponges until just moist.
Whip cream to soft peaks then gradually whisk in cider mixture.
Spoon fruit over sponges and top with flavoured cream. Sprinkle on a little lemon zest and then chill for 1-2 hours before serving.