Raspberry And Yogurt Trifle - cooking recipe

Ingredients

1 lb frozen raspberries
1 cup granulated sugar
1/4 cup elderflower cordial
2 tbsp lemon juice
2 pkg (1/4 oz each) unflavored gelatin
4 cups Greek yogurt
3/4 cup powdered sugar
1 tbsp vanilla extract
14 oz store-bought sponge cake, chopped
1 cup berry liqueur
10 oz fresh raspberries
1/4 cup unsalted pistachios, chopped

Preparation

Combine the frozen raspberries, granulated sugar, cordial, lemon juice and 1 1/2 cups water in a large heatproof bowl. Cover with foil. Place the bowl over a large saucepan of simmering water (don't let the base of the bowl touch the water). Cook, covered, for 30 mins or until raspberries are soft and the mixture is very juicy.
Strain 1 cup of the raspberry liquid into a small saucepan on medium heat. Bring to a simmer. Remove from the heat. Whisk in the gelatin until completely dissolved.
Pour the gelatin mixture over the raspberry mixture and stir to combine. Pour into a large shallow glass or ceramic dish. Refrigerate for 4-5 hours or until set.
Meanwhile, whisk the yogurt, sifted powdered sugar and vanilla in a large bowl until just combined. Cover with plastic wrap and refrigerate until needed.
Place half the cake in the bottom of a 12-cup glass serving bowl. Drizzle with half of the liqueur. Stir the raspberry gelatin to coarsely break up. Spoon 1/2 over the cake in the bowl. Top with 1/2 the yogurt mixture. Repeat the layers, ending with the yogurt mixture. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Serve sprinkled with fresh raspberries and pistachios.