Trifle with lemon cream and shortbread

Name: Trifle with lemon cream and shortbread
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 250 g original scottish shortbread; 15 sheets white gelatine; 18 Egg yolk (size M); 225 g Sugar; 7-10 Tbsp finely grated peel and juice of 6 organic lemons; 6 Protein (size M); 1 pinch Salt; 600 g Whipped cream; 3 packages Vanillin sugar; 1 package (300 g) frozen raspberries; 200 g Raspberry fruit spread without seeds, without pieces; 7-10 Tbsp Lemon balm; 7-10 Tbsp large freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

250 g original scottish shortbread
15 sheets white gelatine
18 Egg yolk (size M)
225 g Sugar
7-10 Tbsp finely grated peel and juice of 6 organic lemons
6 Protein (size M)
1 pinch Salt
600 g Whipped cream
3 packages Vanillin sugar
1 package (300 g) frozen raspberries
200 g Raspberry fruit spread without seeds, without pieces
7-10 Tbsp Lemon balm
7-10 Tbsp large freezer bag

Directions

1
Put the shortbread biscuits in a freezer bag and seal it. Finely crumble the pastry with a dough roll. Soak gelatine in cold water. Whisk egg yolks and sugar with the whisk of the hand mixer until thick and creamy.
2
Stir in lemon peel and lemon juice. Squeeze out the gelatine and dissolve carefully in a small pot at low heat. Remove from the stove.
3
Stir about 10 tbsp. of the lemon cream into the gelatine by the spoonful. Then stir and let it run into the rest of the cream. Beat egg white and salt until stiff. Whip the cream until stiff and allow the vanillin sugar to trickle in.
4
When the cream begins to gel, fold in portions of cream first, then beaten egg white.
5
Layer the breadcrumbs and cream in a glass bowl. Chill for about 2 hours. Let raspberries thaw at room temperature for about 15 minutes. Stir jam until smooth. Mix in the raspberries. Pour onto the cream and decorate with lemon balm.