Raspberry Triffle

Ingredients : ü Trifle Sponges or Cubes of plain Victoria sponge or coarsely crumbled sponge fingers – 175 gms ü Medium Sherry – 4 tbsp ü Raspberry Jam – 115 gms ü Raspberries – 275 gms

ü Custard – 2 cups, flavoured with 2 tbsp medium or sweet sherry

ü Whipping Cream – ¼ cup

ü Icing (confectioners’) Sugar – 1 tbsp

ü Toasted flaked (sliced) Almonds and Mint Leaves - to decorate

Method :

v 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.)

v Sprinkle half of the sherry over the cake to moisten it.

v Spoon over half of the jam, dotting it evenly over the cake cubes.

v Reserve a few raspberries for decoration. Make a layer of half of the remaining raspberries on top.

v Pour over half of the custard, covering the fruit and cake. Repeat the layers. Cover and chill for at least 2 hours.

v Before serving, whip the cream with the icing sugar until it forms soft peaks.

v Spoon the sweetened whipped cream evenly over the top of the custard.

v To decorate, sprinkle with toasted flaked almonds and arrange the reserved raspberries and the mint leaves on top. Serve as soon as possible.

Tips & Variations :-

v Use other ripe summer fruit such as apricots, peaches, nectarines arid strawberries in the trifle, with jam and liqueur to complement the fruit.