200g Bridge Bakery Swiss Roll cake, thickly sliced
3 tbsp sweet sherry
300g raspberries (thawed if frozen), plus extra for decoration
1 x 135g block Hartley’s raspberry jelly, prepared for one pint of liquid
500ml Slaco Custard
500ml Coolree Creamery Fresh Double Cream, whipped
A handful of flaked almonds, toasted
Fin Carré White Chocolate, grated
1 Line the bottom and partially up the sides of a large trifle dish with the cake slices. Sprinkle over the sherry and leave to soak for five minutes.
2 Arrange the raspberries evenly over the cake. Press down lightly with a spatula or fork to release the fruit juices.
3 Pour over the liquid jelly so that it completely covers the sponge. Refrigerate until the jelly is set.
4 Once set, spread the custard into a thick layer over the top.
5 Top with a layer of whipped cream. For a special touch, use a piping bag to pipe dollops over the top.
6 Decorate the trifle with raspberries, toasted flaked almonds and grated white chocolate.
Per Serving 312kcals, 19.5g fat (10.5g saturated), 30.8g carbs (16.2g sugars), 3.7g protein, 1.9g fibre, 0.07g sodium