7167

Raspberry and amaretti trifles

  • serves 4
  • Easy

These sophisticated individual raspberry and amaretti trifles are so quick to put together because they make use of ready-made fresh custard and shop-bought sponge fingers. The dessert is finished off with crumbled amaretti biscuits.

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Ingredients

  • sponge fingers 8, broken into pieces
  • raspberries 200g
  • amaretti biscuits 4, crushed
  • Marsala or sweet sherry 50ml
  • double cream 284ml pot, softly whipped
  • ready made fresh custard 250ml

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. 

Nutritional Information

  • Kcals 518
  • Carbs 27.9g
  • Protein 4.7g
  • Fat 42.9g
  • Salt 0.23g
  • Saturates 24.1g
  • Fibre 1.5g
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