Raspberry and amaretti trifles
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Skip to ingredients
- 8 sponge fingersbroken into pieces
- 200g raspberries
- 4 amaretti biscuitscrushed
- 50ml Marsala or sweet sherry
- 284ml pot double creamsoftly whipped
- 250ml ready made fresh custard
Nutrition:
- kcal518
- fat42.9g
- saturates24.1g
- carbs27.9g
- fibre1.5g
- protein4.7g
- salt0.23g
Method
step 1
Put 2 sponge fingers in each of the 4 bowls. Pour over enough marsala or sherry to soak the sponges but not to saturate them. Sprinkle over the raspberries. Divide the custard between them then chill for an hour.
step 2
To serve, whisk the cream and pile on top of the custard. Sprinkle with the crushed amaretti.
