raspberry, almond and sloe gin biscotti trifle

One to try over the festive period, our raspberry, almond and sloe gin trifle layered with Raspberry Trifle yoghurt really is mouthwatering… it’s a real Christmas crowd-pleaser!

Serves 12

Alrighty, you’ll need:

• 1 large bag of amoretti biscuits
• 200ml sloe gin
• 200g frozen raspberries
• 1 tbsp. icing sugar
• 200g fresh raspberries
• 600ml double cream
• 1 1⁄2 tubs of The Collective’s Raspberry Trifle yoghurt
• 50g flaked almonds
• 5 biscotti biscuits

Now you need to:

• Pour 200ml of sloe gin into a flat tray or tub. Measure how many Amoretti biscuits fit one layer of your trifle dish, and soak four times that number – we soaked 32!
• Make the raspberry coulis by popping the frozen raspberries in a pan and softening on a high heat with 1 tbsp. of icing sugar. Reduce this down until the liquid thickens and looks syrupy. Place in the fridge (or freezer) to cool.
• Whip the double cream until just stiff, but still free enough to work with (if you whip it too stiff, it’s hard to layer into the dish!)
• Now the fun part – layer that trifle! (You can either do this with spoons, or piping bags, whichever takes your fancy)
• I start with a double layer of soaked amoretti biscuits, followed by a layer of Raspberry Trifle yoghurt, followed by whipped cream, fresh raspberries, raspberry coulis, and then I repeat this until the bowl is full.
• Top with flaked almonds, crumbled biscotti biscuits, and a few freeze-dried raspberries!

If you have a go at our raspberry and almond trifle, then share it with us on social media and tag us in your creations!

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Credit: Sasha Holt