This is one of those throw-together-in-a-flash desserts you need during a Sydney summer. It is hot, people have dropped round for a drink that turned into dinner that turned into dessert and now you need something sweet.
If you keep fresh raspberries and whipping cream to hand you are sorted. This easy trifle is just a matter of layering the berries and whipped cream until you have the desired amount.
I served mine in martini glasses but feel free to use whatever vessel lyou like – ramekins, tea cups, juice glasses….
I topped my trifles with home-made butterfly sugar cookies – I based the recipe on http://sallysbakingaddiction.com/2014/05/27/soft-cut-out-sugar-cookies/ but omitted the almond flavouring, and salt, and reduced the sugar
Too hot to bake? Feel free to top your trifles with a shop-bought bickie. This cookie dough needs to rest for a few hours.
2 punnets fresh raspberries
300 mL whipping cream
1 tablespoon icing sugar
170g unsalted butter, softened to room temperature, diced
1/2 cup caster sugar
2 teaspoons vanilla extract
2 1/4 cups (281g) plain flour
1/2 teaspoon baking powder
LET’S GET TO IT:
Place cream and icing sugar in bowl of electric mixer and beat using whisk attachment until thick.
Layer berries, then cream, them berries in glass and top with a cookie.
In a medium bowl use a fork to whisk together the flour and baking powder until combined; set aside.
In bowl of electric mixer beat butter for one minute then add sugar and beat on high for 4 minutes.
Add egg and vanilla, and beat on high for 2 minutes.
Reduce speed to low and slowly pour in half the flour mixture. Beat until just combined then add the rest of the flour and beat until a soft dough just starts to come together.
Flatten dough into a fat disc, wrap in plastic wrap and leave in the fridge for two hours (or up to one day).
Preheat oven to 180°C and line two large baking sheets with non-stick baking paper.
Roll dough between two pieces of non-stick baking paper until a quarter of an inch thick. Use cookie cutters to cut out shapes then place on prepared trays.
The baking time will depend on the size of the cookie – mine took around 9 minutes.
Leave on tray for a few minutes after baking before transferring to wire rack to cool completely.