|
Method:
Oil a 15 cm/6 in deep round cake tin
(pan). Sprinkle the gelatine over the water in a small bowl and leave
to soften for 5 minutes, then stand the bowl in a pan of hot water and
stir until dissolved (or dissolve briefly in the microwave). Halve the
trifle sponges horizontally and use some to line the base of the tin,
trimming the sponges to fit and using the trimmings to fill in the
gaps. Reserve the remaining sponges. Sprinkle with 30 ml/2 tbsp of the
apple juice. Reserve 8 raspberries for decoration, mash the remainder
and stir into the yoghurt. Stir in the dissolved gelatine. Whip the
cream and fold 30 ml/2 tbsp into the yoghurt mixture. Turn into the
prepared tin and smooth the surface. Put a layer of the remaining
sponges over the top, again trimming and filling with the trimmings.
Sprinkle with the remaining apple juice. Press down lightly. Chill
until set. Turn out on to a serving plate. Decorate with the remaining
whipped cream, the reserved raspberries and mint leaves.
|