Lemon Cream Shortbread Trifle

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 10
  • 250 g Shortbread (Scottish short pastry)
  • 5 Organic lemons
  • 4 sheets Gelatine
  • 4 very fresh eggs (Gr. M)
  • 150 g sugar, salt
  • 400 g Whipped cream
  • 300 g Fresh cream
  • 1 package (300 g) frozen raspberries
  • 200 g Raspberry fruit spread (without seeds and pieces)
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    Put Shortbread in the freezer bag, close it and roll over with a dough roll until the cookies are finely crumbled. Wash the lemons hot, dry them and finely grate the peel. Halve 3 fruits and squeeze them.

  2. 2

    Soak gelatine in cold water. Separate eggs. Stir egg yolk and sugar briefly. Whisk in a hot water bath with the whisk of the mixer until thick and creamy. Stir in lemon zest and juice.

  3. 3

    Lightly squeeze the gelatine, carefully dissolve in a small pot while stirring over a very low heat. Remove from the hotplate. Stir about 10 tbsp. lemon cream into the gelatine. Then add everything to the remaining cream while stirring.

  4. 4

    Allow the cream to cool slightly. Beat egg white and 1 pinch of salt until stiff. Whip cream until stiff. Fold the crème fraiche into the cream. Then fold in cream and beaten egg white.

  5. 5

    Lay the shortbread crumbs and lemon cream alternately in a large bowl. Cover and chill for at least 2 hours. Defrost raspberries at room temperature for about 15 minutes. Mix with the fruit spread.

  6. 6

    Spread on the cream.

Nutrition Facts

KCAL
510 kcal
CARBS
45 g
FATS
32 g
PROTEINS
8 g