Ingredients:

  • 12 oz (340g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 cup (60ml) water
  • 1 pre-made store bought sponge cake (about 10 oz / 280g), cut into 1-inch cubes
  • 1/4 cup (60ml) pink gin
  • 1/4 cup (60ml) raspberry liqueur (optional, can substitute with raspberry juice)
  • 2 cups (475ml) heavy cream
  • 1 cup (235ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 6 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 16 oz (450g) fresh raspberries, divided
  • 2 cups (475ml) heavy cream, chilled
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons pink gin
  • Fresh mint sprigs, for garnish (optional)
  • Edible flowers, for garnish (optional)

Instructions:

  1. Make the Raspberry Sauce: Combine raspberries, sugar, lemon juice, and water in a saucepan. Simmer until raspberries soften and sauce thickens. Strain for a smooth sauce (optional). Cool completely.
  2. Prepare the Pink Gin Soak: In a small bowl, mix pink gin and raspberry liqueur (or juice).
  3. Soak the Sponge: Gently toss sponge cake cubes with the pink gin mixture, ensuring they are evenly moistened but not soggy.
  4. Make the Custard: Whisk together egg yolks, sugar, cornstarch, and salt in a heatproof bowl. Heat cream and milk in a saucepan until simmering. Gradually temper the egg mixture with the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until thickened. Stir in vanilla extract. Cover with plastic wrap (pressing directly onto the surface to prevent a skin from forming) and chill completely.
  5. Whip the Cream: In a chilled bowl, whip heavy cream with confectioners’ sugar until soft peaks form. Gently fold in pink gin.
  6. Assemble the Trifle: Layer half of the soaked sponge in the bottom of the trifle bowl. Top with half of the raspberry sauce and half of the fresh raspberries. Spread half of the chilled custard over the raspberries. Repeat the layers: remaining sponge, raspberry sauce, raspberries, and custard. Top with the pink gin-infused whipped cream. Garnish with fresh mint sprigs and edible flowers (optional).
  7. Chill: Cover the trifle and chill for at least 4 hours, or preferably overnight, to allow the flavors to meld.