Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup the recipe might not be successful.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Thermomix® TM31
Compatible
Lemon and raspberry trifle with blueberry sorbet
Prep. 20min
Total 26 h 35min
6 portions
Ingredients
Raspberry jelly
-
gelatine leaves3
-
ice cold water for soaking (approx. 350 g)
-
frozen raspberries200 g
-
rosé wine200 g
-
caster sugar100 g
-
fresh raspberries16
Lemon cream
-
gelatine leaves2
-
ice cold water for soaking (approx. 350 g)
-
caster sugar125 g
-
pouring (whipping) cream400 g
-
lemons zested and juiced2
Blueberry sorbet
-
raw sugar60 g
-
frozen blueberries300 g
-
lemon juice2 tsp
-
glucose syrup20 g
Shortbread biscuits
-
unsalted butter softened, cut into pieces115 g
-
icing sugar60 g
-
plain flour155 g
-
cornflour60 g
Meringue
-
egg whites2
-
caster sugar90 g
-
cream of tartar1 pinch
-
fresh raspberries to serve
Difficulty
easy
Nutrition per 1 portion
Sodium
53.9 mg
Protein
7.9 g
Calories
3511.6 kJ /
836.1 kcal
Fat
40.3 g
Fiber
5.2 g
Saturated fat
26 g
Carbohydrates
112.5 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Mark Southon
10 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Traditional French chocolate canelé
49 h
Ruby and strawberry bonbons
1 h 40min
Sweet shortcrust pastry
1 h 50min
Speedy citrus layered cake
1 h 10min
Elly Berryman's plum shortcake
1 h
Frangipane cake
1 h 45min
Butterscotch panna cotta with pear sorbet (Mark Southon)
25 h 20min
Classic lemon tart
3 h 10min
Apple tea cakes
1 h 10min
Almond shortbread biscuits
2 h 10min
New York-style cheesecake with strawberry sauce
26 h 10min
Caribbean carrot cake
2 h 10min