Classic sherry trifle

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200g Bridge Bakery Swiss Roll cake, thickly sliced

3 tbsp sweet sherry

300g raspberries, (thawed if frozen) plus extra for decoration

135g block Hartley’s raspberry jelly, prepared for one pint of liquid

500ml Slaco Custard

500ml Coolree Creamery Fresh Double Cream, whipped

1 handful of flaked almonds, toasted

Fin Carré White Chocolate, grated

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.
Arrange the raspberries evenly over the cake. Press down lightly with a spatula or fork to release the fruit juices.
Pour over the liquid jelly so that it completely covers the sponge. Refrigerate until the jelly is set.
Once set, spread the custard into a thick layer over the top.
Top with a layer of whipped cream. For a special touch, use a piping bag to pipe dollops over the top.
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

By easyFood