Raspberry Trifle Recipe
Ingredients:-
- Trifle Sponges or Cubes of plain Victoria sponge or coarsely crumbled sponge fingers – 175 gms
- Medium Sherry – 4 tbsp
- Raspberry Jam – 115 gms
- Raspberries – 275 gms
- Custard – 2 cups, flavoured with 2 tbsp medium or sweet sherry
- Whipping Cream – ¼ cup
- Icing (confectioners') Sugar – 1 tbsp
- Toasted flaked (sliced) Almonds and Mint Leaves - to decorate
- Spread half of the sponges, cake cubes or sponge fingers over the bottom of a large serving bowl. (A glass bowl is best for presentation.)
- Sprinkle half of the sherry over the cake to moisten it.
- Spoon over half of the jam, dotting it evenly over the cake cubes.
- Reserve a few raspberries for decoration. Make a layer of half of the remaining raspberries on top.
- Pour over half of the custard, covering the fruit and cake. Repeat the layers. Cover and chill for at least 2 hours.
- Before serving, whip the cream with the icing sugar until it forms soft peaks.
- Spoon the sweetened whipped cream evenly over the top of the custard.
- To decorate, sprinkle with toasted flaked almonds and arrange the reserved raspberries and the mint leaves on top. Serve as soon as possible.
