Syllabub Trifle with Shortbread and Raspberries

Preparation/cooking time: ca. 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, 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

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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.

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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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