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Raspberry Whim Wham
- Serves
4
- Difficulty
Medium
By Prue Leith and Peta Leith
Published 2019
This rather oddly-named dessert is one that I found many years ago in a National Trust book about old English desserts. It’s essentially a cross between a boozy English trifle and a tiramisu, using fruit, jam and savoiardi biscuits, but no custard or jelly. It’s very easy to make, and a complete joy to eat.
Ingredients
320 ml - grated zest of
1 25 g
Method
- Combine the double cream with the orange zest, caster sugar and white wine in a mixing bowl and whisk until it just holds its shape. Spread a very thin layer of this over the base of a glass serving bowl.
- Loosen the raspberry jam with a tablespoon of hot water, then spoon it into a piping bag.
- Pour the sherry into a wide, shallow dish, and, one at a t
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