Raspberry and Lemongrass Trifle

Raspberry and Lemongrass Trifle

This delicious recipe, using our much loved Raspberry Vodka Liqueur 17%, serves 8 to 10 people and can be enjoyed by the whole family either at Christmas or another such large family gathering. The inspiration behind it comes from one of our most enthusiastic customers, Jackie Hancock. So thankyou Jackie for sharing your family secret with us all!


  • 600ml Water
  • 400g Caster Sugar
  • 50g Lemongrass (3-4 sticks, cut in half lengthways or crushed)
  • 300g fresh Raspberries
  • 16 Trifle Sponges
  • 4-5 tablespoons Raspberry Vodka Liqueur 17%
  • 600ml Single Cream
  • 8 Egg Yolks
  • 500g Double Cream


Either one large glass bowl or two smaller bowls depending on your party.


1. Make a syrup with the water and 325g of the caster sugar by bringing them to the boil in a saucepan and boiling for 5 minutes. Take the pan off the heat, add the sliced lengthwise or crushed lemongrass and let it infuse for about half an hour.

2. Strain the syrup into a measuring jug, keeping the saucepan with the strained Lemongrass to one side. Take out about 150-200ml of the syrup and put it into a pan with the raspberries. Bring it to a rolling boil and let it thicken slightly, mashing the fruit to make a jam-like consistency. Let it cool a little and then dunk the trifle sponges in the raspberry mixture and arrange them in the bottom of your bowl. Add our Raspberry Vodka 22% and about 100ml of the lemongrass syrup depending on how much your sponges absorb, and reserve the rest.

3. Meanwhile, to make the custard, heat the single cream in the syrup pan with the Lemongrass until it is nearly BUT NOT boiling, take it off the heat and let it infuse for about 15 minutes. Whisk the yolks and the rest of the sugar together and pour the cream (without the Lemongrass) into the same bowl. Then whisk again and put the custard back on the heat in the cleaned-out pan. Stir or whisk until the custard thickens (MUST NOT BOIL) and then pour it over the trifle sponges. Let it cool.

4. Whip the double cream until thick but not stiff, and cover the custard layer. Use about 250ml of the remaining sugar syrup to make a caramel by heating it in a saucepan until it turns a golden-brown. Drizzle the caramelised sugar syrup over the layer of cream to decorate at the last minute, as it can sink into the cream if left.

Anything else I should know?

The caramel topping is optional, you can decorate the top with anything you like (get the children involved here!).
- Apply to face quickly before anyone else realises how delicious it tastes!

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