Trifle with Chocolate Cookies and Raspberries

Name: Trifle with Chocolate Cookies and Raspberries
Ingredients: 200 g chocolate cookies; 200 ml heavy cream 33%-38%; 200 g frozen raspberries; 100 g sugar

This dessert is very sweet and delicious, with a light, delicate texture and a lovely raspberry aroma. It will be especially popular with kids and anyone else with a sweet tooth.

Ingredients:

200 g chocolate cookies
200 ml heavy cream 33%-38%
200 g frozen raspberries
100 g sugar

How to cook trifle with chocolate cookies and raspberries

Make the raspberry caramel. Place the raspberries in a heavy-bottomed saucepan (no need to thaw them first). Add 50 ml of water and bring to a boil.

Press the mixture through a fine-mesh sieve.

Return the liquid to the saucepan and add 50 g of sugar.

Bring to a boil and cook over medium heat for about 10–15 minutes. The caramel should reduce significantly (it will still be fairly thin at this stage).

Let the finished caramel cool completely (it will thicken as it cools).

Cut or break the chocolate cookies into small pieces.

Whip the heavy cream to stiff peaks, adding 50 g of sugar near the end and whipping a little more.

Spoon a layer of whipped cream into glasses or dessert cups.

Drizzle with caramel.

Add a layer of chocolate cookies, then another layer of cream.

Then repeat with caramel, cookies, cream, and caramel again.

Draw a toothpick in circles across the top surface to create a pink-and-white swirl pattern. Refrigerate for 2 hours to allow the cookies to soak through.