Syllabub Trifle with Shortbread and Raspberries

Total time: 15m
Preparation Time: 15m

For 2 people

Nutritional Information

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


  • 120 g raspberries
  • 30 g Shortbread, coarsely crumbled
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest (set a little aside) and 1 tbsp of juice
  • 1 tbsp. raw sugar
  • 1 dl full cream
  • 1 tbsp. sugar
  • 2 tbsp. white wine, or orange juice
  • 6 Kirsch chocolate batons


  • 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.

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