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
  • 1 organic lemon, use grated zest (set a little aside) and 1 tbsp of juice
  • 30 g shortbread, coarsely crumbled
  • 1 tbsp cane sugar
  • 1 dl full cream
  • 1 tbsp sugar
  • 2 tbsp white wine, or orange juice
  • 6 kirsch sticks
  • Utensils
  • For 2 glasses, approx. 300 ml each

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  • Cover the raspberries, cane sugar, lemon zest and juice and leave to marinate for approx. 1 hr. 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.
  • Serve:

    Divide half the raspberries into 2 tall glasses. Scatter over half the shortbread crumble. Top with half of the cream, the remaining raspberries and then, finally, the rest of the cream and decorate with the remaining shortbread. Serve with the whisky-filled chocolate sticks.

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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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