Ingredients with Measurements:
- 1 ½ cups of fresh raspberries
- 1 ½ cups of heavy cream
- 1 ½ cups of gräddfil (Swedish sour cream)
- 1 ½ cups of vanilla cake, cut into small cubes
- ¼ cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon juice
- 1 tablespoon of cornstarch
- 1 tablespoon of water
Special Equipment Needed:
- Trifle bowl or large glass bowl
- Electric mixer
Step-by-Step Instructions:
1. In a medium saucepan, combine 1 cup of raspberries, sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes.
2. In a small bowl, whisk together cornstarch and water until smooth. Add the cornstarch mixture to the raspberry mixture and cook for another 2-3 minutes until the mixture thickens. Remove from heat and let cool.
3. In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form. Add the gräddfil and beat until well combined.
4. To assemble the trifle, place a layer of cake cubes at the bottom of the trifle bowl. Spoon a layer of the raspberry mixture over the cake, followed by a layer of the cream mixture. Repeat the layers until all ingredients are used up, ending with a layer of cream mixture.
5. Top the trifle with the remaining raspberries and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Cook the raspberry mixture over medium heat.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 395
- Total fat: 28g
- Saturated fat: 17g
- Cholesterol: 98mg
- Sodium: 70mg
- Total carbohydrates: 34g
- Dietary fiber: 3g
- Sugars: 22g
- Protein: 4g
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Greek yogurt can be used instead of gräddfil.
- Pound cake or angel food cake can be used instead of vanilla cake.
Variations:
- Substitute strawberries or blueberries for raspberries.
- Add a layer of sliced bananas or peaches.
- Drizzle with chocolate sauce or caramel sauce.
Tips and Tricks:
- Make sure the raspberry mixture is completely cooled before layering it in the trifle.
- Use a serrated knife to cut the cake into small cubes for easier layering.
- For a lighter version, use whipped cream instead of heavy cream.
Storage Instructions:
- Store leftover trifle in the refrigerator for up to 2 days.
Reheating Instructions:
- Trifle is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the trifle in a clear glass bowl to show off the layers.
- Top with a dollop of whipped cream and a fresh raspberry.
Garnishes:
- Fresh mint leaves or edible flowers.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested Side Dishes:
- Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the raspberry mixture is too thick, add a splash of water to thin it out.
Food Safety Advice:
- Keep the trifle refrigerated until ready to serve.
- Do not leave the trifle out at room temperature for more than 2 hours.
Food History:
- Trifle is a traditional English dessert that dates back to the 16th century.
Flavor Profiles:
- Sweet, tangy, and creamy.
Serving Suggestions:
- Serve the trifle as a dessert after a dinner party or holiday meal.
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Region: Swedish