Fast Recipes

Summer trifle

No stress and no fuss. This dessert can be whipped up with minimal effort.

By Max Adey
  • 3 mins preparation
  • 20 mins cooking
  • Serves 4
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No stress and no fuss. This dessert can be whipped up with minimal effort. Grill the nectarine wedges on the barbecue for added flavour.

Ingredients

  • 500 gm raspberries (about 2 punnets)
  • 60 ml cointreau or grand marnier (¼ cup)
  • 2 tbsp galliano
  • 200 ml orange juice
  • 50 gm pure icing sugar
  • 12 savoiardi biscuits
  • 2 ripe yellow nectarines, sliced into thin wedges
Lemon curd cream
  • 1 egg
  • 1 egg yolk
  • 80 gm caster sugar
  • 60 gm butter
  • 400 gm crème fraîche, whisked to soft peaks

Method

  • 1
    For lemon curd cream, whisk egg and yolk, sugar, butter and lemon rind and juice in a small saucepan to combine, then stir continuously over medium heat until mixture thickly coats the back of a spoon (2-3 minutes). Strain into a bowl and quickly chill over an ice bath. Gently fold in crème fraîche and refrigerate until required.
  • 2
    Soak raspberries in liqueurs in a small bowl until plump (4-5 minutes). Remove berries with a slotted spoon and set aside. Add orange juice and icing sugar to bowl and whisk to dissolve sugar, then pour mixture over savoiardi biscuits in a dish and soak until all liquid is absorbed (1-2 minutes).
  • 3
    Layer savoiardi, lemon curd cream, nectarine slices and soaked raspberries in serving glasses, finishing with a layer of fruit and serve.