Raspberry and almond trifle
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Update the classic sherry trifle with this quick version that combines creamy vanilla custard, amaretti biscuits and fresh raspberries
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Serves: 6
Ingredients
Not keen on boozy trifles or making it for kids? Replace the sherry with your favourite fruit juice: orange or mango works really well.
- 110g (4oz) sponge fingers, halved
- 110g (4oz) amaretti biscuits, lightly broken
- 150ml (½ pt) medium sherry
- 400g (14oz) fresh raspberries
- 50g (2oz) toasted flaked almonds
- 500g tub fresh ready-made custard
- 568ml tub double cream, lightly whipped
Method
- Put the sponge fingers and amaretti biscuits in the base of a large trifle dish. Pour over the sherry and then scatter over the raspberries and toasted almonds, reserving a handful of each for the topping.
- Pour over the custard and then top with the cream. Scatter over the reserved raspberries and almonds before serving. Allow to stand for a couple of hours, or overnight, in the fridge before serving.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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