Name: Trifle
Prep time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 300 gram fresh or frozen raspberries; 2 punnet strawberries, hulled, halved; 250 gram sponge fingers (savoiardi), halved; 1/3 cup (25g) flaked almonds, toasted; 1/2 cup (125ml) dry sherry or brandy; 1/2 cup (125ml) apple or orange juice; 1 cup (250ml) thickened cream, whipped; 1 quantity vanilla custard

Ingredients

300 gram fresh or frozen raspberries

2 punnet strawberries, hulled, halved

250 gram sponge fingers (savoiardi), halved

1/3 cup (25g) flaked almonds, toasted

1/2 cup (125ml) dry sherry or brandy

1/2 cup (125ml) apple or orange juice

1 cup (250ml) thickened cream, whipped

1 quantity vanilla custard

Method

1.Place raspberries and strawberries in a glass serving bowl, reserving 1/2 cup for decorating. Top berries with sponge fingers and half of almonds. Drizzle with combined dry sherry and fruit juice. Cover and set aside for 30 minutes.

2.Gently fold cream into custard and spoon over sponge fingers. Refrigerate for 3 hours or overnight. To serve, sprinkle with remaining almonds and top with reserved berries.

Make trifle the day before so the flavours have time to develop.
Note

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Ingredients

Method

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