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.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
This recipe is from Delia's How to Cheat at Cooking. Serves 6
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.