The Crazy Kitchen: Lemon, Prosecco & Raspberry Shot Glass Trifle

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Thursday, 3 December 2015

Lemon, Prosecco & Raspberry Shot Glass Trifle

Over the Christmas period I have a couple of favourite tipples, one of which is Prosecco. On Christmas morning it's traditional for us to start off with a Bucks Fizz breakfast, which we make with fresh orange juice and either Cava, Prosecco or Champagne. Later in the day I switch the orange juice for a dash of Chambord raspberry liquor, or my homemade Cherry Vodka. I've stocked up my wine rack in preparation (especially as my Mum will be joining us, as she likes her Prosecco), and after trying the Prosecco from Premier Estates Wine I liked it so much that I bought a few more!

Raspberries go really well with Prosecco and I always keep a box of frozen raspberries in the freezer ready to add to a glass of fizz to add a little flavour, or help chill the Prosecco down if I've forgotten to pop one in the fridge in advance.

These individual shot glass trifles combine both raspberries and Prosecco, along with a touch of zing from lemon curd, and they would make great Christmas Day desserts when you fancy something sweet but are too full for Christmas pud. They can be made in advance or whipped up to order in just a few minutes.

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Lemon, Prosecco & Raspberry Shot Glass Trifle - makes 6

base of trifle
2 1/2cm slices of Madeira cake
lemon curd
Prosecco

trifle topping
100g cream cheese
30g lemon curd
2 tbsp double cream
2 tbsp Prosecco
18 fresh or frozen (thawed) raspberries
  • spread one slice of cake with lemon curd and sandwich the 2 slices together
  • cut 6 discs out of the cake a similar diameter to the glass
  • place a disc of cake into the bottom of each glass
  • drizzle approx 1/2tsp of Prosecco onto the cake & set aside
  • whisk the cream cheese, lemon curd, double cream & prosecco together until smooth and forming soft peaks
  • place 2 raspberries into each shot glass & press down lightly
  • spoon the creamy mixture into the shot glasses, or pipe in with an icing bag
  • top with a raspberry and refrigerate for a minimum of 15 minutes before serving


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I was provided with a case of Prosecco from Premier Estates Wine to use in my recipe, and over the festive period. This post contains a referral link.

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