Recipe : Raspberry Trifle
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.
Tips & Variations :-
Use other ripe summer fruit such as apricots, peaches, nectarines arid strawberries in the trifle, with jam and liqueur to complement the fruit.