Lemon Cream Shortbread Trifle

Name: Lemon Cream Shortbread Trifle
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 250 g Shortbread (Scottish short pastry); 5 Organic lemons; 4 sheets Gelatine; 4 very fresh eggs (Gr. M); 150 g sugar, salt; 400 g Whipped cream; 300 g Fresh cream; 1 package (300 g) frozen raspberries; 200 g Raspberry fruit spread (without seeds and pieces); 7-10 Tbsp Freezer bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

250 g Shortbread (Scottish short pastry)
5 Organic lemons
4 sheets Gelatine
4 very fresh eggs (Gr. M)
150 g sugar, salt
400 g Whipped cream
300 g Fresh cream
1 package (300 g) frozen raspberries
200 g Raspberry fruit spread (without seeds and pieces)
7-10 Tbsp Freezer bag

Directions

1
Put Shortbread in the freezer bag, close it and roll over with a dough roll until the cookies are finely crumbled. Wash the lemons hot, dry them and finely grate the peel. Halve 3 fruits and squeeze them.
2
Soak gelatine in cold water. Separate eggs. Stir egg yolk and sugar briefly. Whisk in a hot water bath with the whisk of the mixer until thick and creamy. Stir in lemon zest and juice.
3
Lightly squeeze the gelatine, carefully dissolve in a small pot while stirring over a very low heat. Remove from the hotplate. Stir about 10 tbsp. lemon cream into the gelatine. Then add everything to the remaining cream while stirring.
4
Allow the cream to cool slightly. Beat egg white and 1 pinch of salt until stiff. Whip cream until stiff. Fold the crème fraiche into the cream. Then fold in cream and beaten egg white.
5
Lay the shortbread crumbs and lemon cream alternately in a large bowl. Cover and chill for at least 2 hours. Defrost raspberries at room temperature for about 15 minutes. Mix with the fruit spread.
6
Spread on the cream.