Frozen raspberry sangria
Whip up a quick frozen cocktail by adding sparkling red or rosé wine to raspberry sorbet
Easy raspberry & ginger trifle cheesecake
- Preparation and cooking time
- Prep:
- plus chilling, no cook
- Easy
- Serves 8 - 10
Skip to ingredients
- 150ml Marsala, madeiraor medium-sweet Sherry
- 2 x 300g packs cream cheese
- 600ml double cream
- 50g icing sugarsifted
- 2 x 250g packs gingernut biscuits
- 2 x 200g punnets of raspberries
Nutrition: per serving (10)
- kcal829
- fat67g
- saturates41g
- carbs46g
- sugars26g
- fibre1g
- protein6g
- salt0.9g
Method
step 1
Put 50ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth. Add the cream and sugar and beat again until well mixed and softly whipped.
step 2
Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol. Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits. Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick. Repeat layers, finishing with a fourth layer of cream and raspberries. Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It’s good after 2 hrs, but could be made the day before, too. Serve with a sprinkling of crushed gingernut biscuit.
