Raspberry and amaretti trifles
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Ingredients
- 8 sponge fingers, broken into pieces
- 200g raspberries
- 4 amaretti biscuits, crushed
- 50ml Marsala or sweet sherry
- 284ml pot double cream, softly whipped
- 250ml ready made fresh custard
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.
