Syllabub Trifle with Shortbread & Raspberries

Total time: 15m
Preparation Time: 15m

For 2 people

Nutritional Information

Contains 463 Kcal, 3g Protein, 52g Carbohydrates, 25g Fat


  • 120 g raspberries
  • 1 organic lemons, use grated zest (set a little aside) and 1 tbsp of juice
  • 30 g shortbread, coarsely crumbled
  • 1 tbsp. raw sugar
  • 1 dl full fat cream
  • 1 tbsp. sugar
  • 2 tbsp. white wine, or orange juice
  • 6 Kirsch chocolate sticks
  • Utensils
  • Für 2 Gläser, je ca. 3 dl

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  • Cover the raspberries, cane sugar, lemon zest and juice and leave to marinate for approx. 1 hour. Toast the shortbread in a pan, without any oil, until light brown in colour, remove from the heat and stir in the cane sugar. Beat the full cream with the sugar until almost stiff, add the reserved lemon zest and wine, beat until stiff.
  • Servieren:

    Die Hälfte der Himbeeren in 2 hohe Gläser verteilen. Die Hälfte der Shortbreadstreusel darüber streuen. Die Hälfte der Creme darauf verteilen, restliche Himbeeren und dann die restliche Creme darüber geben, mit dem restlichen Shortbread verzieren. Mit den Stängeli servieren.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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