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Raspberry and sherry trifle

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves
Serves 4

A classic combination of sherry, raspberries and custard combine to make this traditional British dessert. Ready-made custard and sponges make it super-easy to put together.

By Angela Hartnett
From Saturday Kitchen

Ingredients

  • 6 ready-made trifle sponges
  • 200ml/7fl oz dry sherry
  • 250g/9oz frozen raspberries
  • 1 x 75g sachet custard powder (or make homemade custard)
  • 275ml/10fl oz double cream
  • 50g/1¾oz caster sugar
  • 50g/1¾oz flaked almonds, toasted
  • 150g fresh raspberries, to garnish

Method

  1. Layer the sponges evenly across the bottom of a deep glass serving bowl. Pour over the sherry and leave to soak for a few minutes.

  2. Sprinkle over the raspberries in an even layer.

  3. Make the custard according to the packet instructions and poor evenly over the sponge and raspberries. Put in the fridge for 15 minutes, or until the custard has set.

  4. Meanwhile, whisk the cream with the sugar to soft peaks.

  5. Once the custard is set, spoon over the cream and sprinkle with the toasted almonds.

  6. Refrigerate for a few hours before serving, topping with the fresh raspberries at the last minute.

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