Nigella Lawson's Raspberry and Lemongrass Trifle | Nigella Bites

Boil 600 mils of water with 325 grams of caster sugar and 3 large stalks of lemongrass until it bubbles away.

Let the syrup sit to infuse the flavors.

Use about 150-200 mils of the syrup to cook 300 grams of raspberries until they explode and melt into the syrup, creating a fresh raspberry sauce.

Let the raspberry sauce cool slightly before using it.

Dunk the trifle sponges into the cooled raspberry syrup and layer them in the trifle dish.

Add about 3 spoonfuls of vodka to the sponge layer to enhance the flavor without interfering with the raspberry color.

For the custard, bring single cream to a boil, then remove from heat and let it stand off the heat for under 20 minutes with the leftover lemongrass.

Whisk together 8 egg yolks and 75 grams of sugar, then pour in the cooled cream and whisk to combine.

Cook the custard until it is rich and thick, then pour it over the sponge layer in the trifle.

Whip cream and pile it on top of the custard layer.

Reduce the remaining lemongrass syrup to a toffee-like consistency and drizzle it over the whipped cream.

Equipment Needed

Spice Level:

Allergens