Try these individual raspberry and amaretti trifles, then check out our raspberry trifle, chocolate trifle and sherry trifle.


  • 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


  • 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.

Try our other trifle recipes

Trifle Recipe with Gingerbread, Caramel and Pear

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