These trifles have the perfect balance of each ingredient. They're not too sweet so they would complement any meal. Always a hit when served. A family favourite.
Ingredients
- 85 g raspberry jelly crystals
- 8 sponge finger biscuits
- 2 tbs raspberry jam
- 100 ml amaretto
- 450 g thick vanilla custard
- 160 ml dollop cream
- 20 fresh raspberries
- 1 tbs icing sugar
Method
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Step 1Mix jelly as per packet directions. Pour into 4 individual glasses until about a third full. Set in fridge.
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Step 2Pour amaretto into a bowl. Roll each sponge finger in the amaretto. Cut the sponge finger in half to fit standing up in each glass on top of the set jelly.
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Step 3Spread about half a teaspoon of raspberry jam on each sponge finger. Place sponge finger in glass standing up with jam facing in.
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Step 4Pour in the custard and fill to the top, ensuring that the custard sits between each sponge finger.
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Step 5Top each trifle with about 2 tablespoons of dollop cream.
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Step 6Finish with topping each trifle with 5 fresh raspberries. Serve dusted with sifted icing sugar.
Recipe Notes
I like to use Pauls Double Thick Custard and Pauls Double Thick Dollop Cream.
Recipe Reviews
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