Raspberry, almond and amaretto syllabub trifle

Serves 6 Desserts and puddings

Screen Shot 2019 12 12 at 17 28 54



  • 1 lemon
  • 125g blanched almonds
  • 450g fresh or frozen raspberries
  • icing sugar, to taste
  • 225g ratafias (amaretti or macaroons)
  • 6tbsp almond liqueur (eg Amaretto di Saronno)
  • 150ml dry madeira or sherry
  • freshly grated nutmeg, to taste
  • 450ml double cream
  • spun sugar (see recipe below)
  • edible gold leaf, edible gold and silver star ‘confetti’ and extra ratafias, to decorate

For the spun sugar

  • 125g caster sugar
  • 45g glucose syrup


Finely grate the zest from the lemon and set aside. Squeeze the juice. Place the almonds on
a tray and toast in a hot oven until golden. Cool and roughly chop.

Liquidise and sieve half the raspberries with the lemon juice and icing sugar to taste, to make a sauce. Reserve the remaining raspberries.

Place the ratafias in a large pretty glass bowl or stemmed glasses and sprinkle with the toasted almonds and 60ml almond liqueur. Scatter over the raspberries and sprinkle with icing sugar. Pour over the raspberry purée. Cover and chill.

Place the lemon zest in a bowl with the remaining almond liqueur, madeira or sherry and nutmeg to taste. Leave to macerate for at least 1 hour or, ideally, overnight. Strain into a bowl or jug.

Whisk the cream with icing sugar to taste, until just beginning to thicken, then gradually whisk in the flavoured wine/liqueur mix until the mixture holds soft peaks. Lightly spoon over the raspberries and ratafias to cover them. Cover and chill for at least 1 hour before decorating and serving.

Just before serving, decorate with a cloud of spun sugar sprinkled with edible gold star confetti, edible gold leaf and extra ratafias.

Spun sugar


To make the sugar syrup, combine the caster sugar, glucose syrup and 1tbsp water in a saucepan and stir over a low heat until the sugar dissolves. Simmer for 5-6 minutes until just pale golden, then remove from the heat. Dip the base of the pan in a bowl of iced water to cool slightly – this stops the cooking process.

To create the spun sugar, place a large sheet of baking parchment onto the worktop. Hold or tape two forks together back to back and and dip into the syrup. Working quickly from around 30cm above the surface, quickly and sharply flick the forks from left to right almost flinging the setting syrup out onto the paper to create a pile of fine, long threads.

Intermittently, scatter lightly with star confetti to trap the confetti into the threads.

Working quickly while it’s still warm, gently tear off portions and use to drape or mound on top
of the trifle, being careful not to squash the delicate strands.

Recipe by Maxine Clark. Food styling by Linda Tubby. Photo and prop styling by Angela Dukes
Screen Shot 2019 12 12 at 17 28 54
Recipe by Maxine Clark. Food styling by Linda Tubby. Photo and prop styling by Angela Dukes


Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe