Raspberry, Sherry & Amaretto Trifle
Emily Davenport
8 servings
20 minutes
339
English
Puddings & Desserts
A wonderfully flavoured trifle that's perfect for the Christmas break - try our Raspberry, Sherry & Amaretto Trifle.
Ingredients
- Trifle sponges 4
- Raspberry jam 2 tbsp
- Sherry 4 tbsp
- Amaretti biscuits 25g (1oz), crumbled
- Raspberries 150g (5oz), plus extra to decorate
Double cream 300ml (½ pint)
- Custard 425g can
- Amaretto liqueur 2 tbsp, optional
Directions
- Halve trifle sponges and sandwich together with jam. Cut into quarters and arrange in a trifle dish
- Pour sherry over sponges and sprinkle with amaretti. Reserving a few raspberries for decoration, place remainder in dish
- Stir 3 tbsp cream into custard, then pour over fruit, cover and chill
- Whip remaining cream with liqueur, if using, until soft peaks form. Spread over custard and decorate with reserved raspberries.
1 comment
Such a shame that you have changed the recipe for this trifle, the previous version was far superior and a family favourite at any event. Please re post the original!!