Raspberry, Sherry & Amaretto Trifle
A wonderfully flavoured trifle that’s perfect for the Christmas break – try our Raspberry, Sherry & Amaretto Trifle. A Dairy Book of Home Cookery recipe.
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
Instructions
1
Halve trifle sponges and sandwich together with jam. Cut into quarters and arrange in a trifle dish.
2
Pour sherry over sponges and sprinkle with amaretti. Reserving a few raspberries for decoration, place remainder in dish.
3
Stir 3 tbsp cream into custard, then pour over fruit, cover and chill.
4
Whip remaining cream with liqueur, if using, until soft peaks form. Spread over custard and decorate with reserved raspberries.
