Cheat summer trifle 24970

A Summer Trifle with Raspberries and Raspberry Puree

This is a moveable feast, because any combination can be used - all strawberries, or strawberries and raspberries mixed, or even a few redcurrants would be a great addition.

A picture of How to Cheat at Cooking

This recipe is from How to Cheat at Cooking. Serves 6

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  • method
  • Ingredients

Method

First of all cut the trifle sponges in half lengthways, spread each half with raspberry jam, then reform them and cut each one into 3 little sandwiches.

Now arrange them in the trifle bowl.Then make a few stabs in the sponges and sprinkle the Madeira or sherry carefully and evenly over them, then leave it all aside for half an hour so it can soak in.

After that sprinkle half the raspberries over the top of the trifle sponges pushing some down in amongst them. Then put the rest into a food processor along with the sugar and whiz to a purée, then push the purée through a nylon sieve to remove the pips. Next drizzle the purée over the raspberries.

Now empty the mascarpone into a bowl, give it a whisk to soften it, then add the custard, a little at a time, whisking them together till thoroughly blended. Spoon the mixture evenly over the top of the raspberries. Sprinkle with toasted flaked almonds, cover with clingfilm and chill before serving.

Ingredients

5 trifle sponges
4 fl oz (120 ml) Madeira or sherry
500 ml tub Sainsbury's fresh ready-made custard (other brands of custard may cause the topping to become runny)

Equipment

You will also need a 3 pint (1.75 litre) glass trifle bowl.

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