Prue Leith, Peta Leith

Raspberry Whim Wham

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Vegetarian Kitchen
The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

  • About

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 double cream
  • grated zest of 1 orange
  • 25 g

Method

  1. 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.
  2. Loosen the raspberry jam with a tablespoon of hot water, then spoon it into a piping bag.
  3. Pour the sherry into a wide, shallow dish, and, one at a t