Raspberry and almond trifle

Raspberry almond trifle
Average rating: 3 out of 5 star rating

Update the classic sherry trifle with this quick version that combines creamy vanilla custard, amaretti biscuits and fresh raspberries

  • 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.

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  • 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

  1. 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.
  2. 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.
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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/131507/Raspberry-and-almond-trifle