Note from Ricardo
To obtain 1 cup (250 ml) of raspberry coulis, purée 2 cups (280 g) of raspberries with 1/4 cup (55 g) of sugar in
a blender. Strain through a sieve, if desired.
How do you make a summer berry trifle even cooler? Think vanilla ice cream, two types of sorbet, cubes of angel food cake and tart lemon curd, for starters. Raspberries, in coulis form and sprinkled overtop, put an exclamation point on this easily twisted classic.