This is a perfect pudding to make ahead of time, for large numbers of people. It doesn’t achieve strict trifle status as it’s missing the cake, and it uses a kind of syllabub instead of custard, but it’s none the worse for that. The surprise is the alcohol-soaked almond biscuits at the bottom.
Ratafia biscuits are usually smaller and a little darker in colour than amaretti, both are made with almond essence.
• 600ml/1 pint/2½ cups double cream
• 150g/5 oz/¾ cup golden caster sugar
• 5 tbsp brandy
• 2 lemons – zest and juice of both
• 150g ratafia or amaretti biscuits*
• 20 raspberries
1. crush the biscuits and divide among four cups or small glass dishes
2. into each cup put a dessertspoon (half a tablespoon) of brandy to moisten the biscuits
3. mix the cream, zest and sugar to just simmering
4. remove from heat, stir to prevent a skin forming
5. when it reaches room temperature add the rest of the brandy (three tablespoons) and the lemon juice
6. pour over the biscuits
7. put in the fridge overnight
8. before serving put about five raspberries onto each