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Syllabub trifle with shortbread and raspberries
15 m active | 15 m total
Nutrition facts per serving:
  • Energy in kcal about 463
  • Fat about 25g
  • Carbohydrates about 52g
  • Protein about 3g
This is needed
This is needed for 2 people
  • 120 g raspberries
  • 1 organic lemon, use grated zest (set a little aside) and 1 tbsp of juice
  • 1 tbsp cane sugar
  • 1 tbsp cane sugar
  • 30 g shortbread, coarsely crumbled
  • 1 tbsp sugar
  • 1 dl full cream
  • 6 kirsch sticks
  • 2 tbsp white wine, or orange juice
Tools
  • For 2 glasses, approx. 300 ml each
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And that's how it's done
And that's how it's done
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.