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Roughly mash most of the rasberries (retain a few for decorating the top) with the elderflower cordial.
Cut the sponge cakes and line the glasses. drizzle each one with a little kirsch. spoon over half the raspberry mixture followed by half of the custard mixture.
Repeat this layering and finish off with the custard decorate withr emaining fruit. Serve
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Boozy Berry & Elderflower Trifle
Submitted by Angel 11 June 2009
Eat it as it is!
Ingredients
Serves 4,250g Mascarpone,250g fresh custard,250 fresh raspberries,1 tablespoon elderflower cordial,225g ready-made sponge cupcakes (I buy a pack of 12),3 tablespoons kirsch
Method
with an electric whisk, whip together the mascarpone and custard, chill until needed.Roughly mash most of the rasberries (retain a few for decorating the top) with the elderflower cordial.
Cut the sponge cakes and line the glasses. drizzle each one with a little kirsch. spoon over half the raspberry mixture followed by half of the custard mixture.
Repeat this layering and finish off with the custard decorate withr emaining fruit. Serve
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
