Easy recipe Raspberry Trifle

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about one kg (about about eight punnets) fresh raspberries (Recipes by ingridients raspberries) two/three cup caster sugar, plus about one/two cup extra three/four cup Chambord (raspberry liqueur) six hundred ml thickened, cream (Recipes by ingridients cream) well chilled about one about one/two cups crème fraîche or sour cream (Recipes by ingridients sour cream) (Recipes by ingridients cream) five hundred g pkt (twenty-four) sponge finger biscuits Icing sugar, for sifting In a large heavy frying pan, combine eight hundredg of the raspberries (Recipes by ingridients raspberries) and two/three cup of the sugar. Raspberry Trifle. Stir over medium heat for about two minutes, or until the sugar melts and the raspberries (Recipes by ingridients raspberries) begin to exude their liquid. Raspberry Trifle. Simmer for about about five minutes, or until the raspberries (Recipes by ingridients raspberries) have broken down. Stir in the Chambord. Strain the mixture through a fine sieve, pressing on the solids with a ladle to exude as much liquid and puree as possible. Discard the solids. Raspberry Trifle. Set the raspberry sauce (Recipes by ingridients sauce) aside to cool completely. In a large bowl, using an electric mixer, beat the cream (Recipes by ingridients cream) and remaining about one/two cup sugar until soft peaks form. In another large bowl, beat the crème fraîche until it thickens. Fold the whipped cream (Recipes by ingridients cream) into the crème fraîche. Drizzle one third cup of the raspberry sauce (Recipes by ingridients sauce) over the bottom of a three about one/two-litre trifle bowl or another flat-bottomed glass bowl. Arrange a single layer of the sponge finger biscuits (about six) over the bottom of the trifle bowl. Raspberry Trifle. Drizzle one third cup of the raspberry sauce (Recipes by ingridients sauce) over. Raspberry Trifle. Spread about a quarter of the cream (Recipes by ingridients cream) mixture over the biscuits. Raspberry Trifle. Arrange twelve raspberries (Recipes by ingridients raspberries) over. Drizzle one third cup of the raspberry sauce (Recipes by ingridients sauce) over. Repeat layering more biscuits,, sauce (Recipes by ingridients sauce) whipped cream (Recipes by ingridients cream) mixture, and fresh raspberries (Recipes by ingridients raspberries) three more times, finishing with the remaining cream (Recipes by ingridients cream) mixture. Raspberry Trifle. Cover and refrigerate for at least four hours to allow the sponge finger biscuits to soften and the flavours to blend. Scatter the remaining berries over the trifle. Raspberry Trifle. Dust with icing sugar and serve. . Raspberry Trifle.