Raspberry and Amaretto trifle with salted caramelised almonds
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Raspberry and Amaretto trifle with salted caramelised almonds
Serves: 8
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
544Kcal
Fat
38gr
Saturates
21gr
Carbs
39gr
Sugars
33gr
Fibre
3gr
Protein
7gr
Salt
0.4gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 x 175g pack Madeleines
- 3 tbsp raspberry jam
- 3 tbsp Amaretto
- 2 x 225g packs raspberries
- 150g mascarpone
- 1 x 500g carton fresh custard
- 400ml whipping cream
- 1 tbsp freeze-dried raspberry pieces
- ½ tbsp white shimmer pearls
- 1 sheet edible gold or silver leaf (optional)
For the salted caramelised almonds
- 50g blanched almonds
- 50g caster sugar
- ¼ tsp Maldon sea salt
- 1 tsp butter
Step by step
Get ahead
Make the trifle the day before serving. The caramelised almonds can be made up to a week ahead and stored in an airtight container.
- Halve the Madeleines horizontally then sandwich together with the jam. Pack into the base of a 2-litre serving bowl; drizzle with the Amaretto. Scatter in the raspberries.
- Tip the mascarpone into a mixing bowl and gradually beat in the custard. Spoon over the raspberries.
- Whip the cream to soft peaks; spread thickly over the custard, swirling the top. Cover; chill for at least 4 hours, or overnight.
- For the caramelised almonds, place the almonds, sugar, salt, and 2 tsp cold water in a frying pan and mix together. Cook over a medium heat for 6-8 minutes, shaking the pan frequently, until the sugar has dissolved and turned into a golden brown caramel around the nuts. Take the pan off the heat and add the butter. Stir to coat the almonds evenly in the caramel then pour out onto a piece of baking paper and leave to set.
- When ready to serve, roughly chop the caramelised almonds and scatter on top of the trifle along with the freeze-dried raspberry pieces and the shimmer pearls. Finish with edible gold or silver leaf for a dash of glamour, if you like.
