Raspberry and sherry trifle

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves 4

By Angela Hartnett
From Saturday Kitchen


  • 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