A Trifle Bit Yum!
I’ve adored trifle ever since I was a child: fruit; custard; jelly; cream; numerous layers of yumminess… what’s there not to like? What’s even more amazing is that with zillions of varieties of trifle you can have a different one for every day of your life and you’ll never get bored!
I don’t believe that trifles should be solely reserved for Christmas but to make one completely from scratch can be quite time consuming. However, I’ve managed to find a recipe for a super quick trifle which takes a fraction of the time to prepare but is still extremely delicious.
ZESTY AND BOOZY RASPBERRY TRIFLE
4 tbsp. sherry or raspberry liquor
1 Madeira cake, sliced 1″ thick
5 tbsp. raspberry jam
250g/9oz fresh/thawed raspberries
290ml/ 1/2 pint ready made custard
Zest and juice of one orange
290ml/ 1/2 pint double cream, whipped
Candied orange peel/slices/fresh orange segments
- Spread the jam over the cake slices and cut into bite sized cubes.
- Divide the sponge cubes between four individual dessert glasses.
- Pour the sherry or raspberry liquor over the sponge.
- Divide raspberries between the glasses, reserving a few for decoration.
- Mix the orange zest and juice with the custard and place over the cake and raspberries.
- Top with a layer of whipped cream and place remaining raspberries and oranges on top.
- Cool in fridge for 30 minutes before serving.
Posted on August 11, 2013, in In The Kitchen and tagged Christmas, Cream, Custard, dessert, food, fruit, jelly, Madeira cake, orange zest, pudding, Raspberry, raspberry jam, raspberry trifle, recipes, Sherry, Sponge cake, sweet, Trifle, Zest (ingredient). Bookmark the permalink. Leave a comment.