Leftover sponge (I used leftover
135g block raspberry jelly
200g whipped cream
- Line the bottom of a trifle bowl with sponge. Place the raspberries in around the top edge of the sponge.
- In a large jug, dissolve the block of jelly in 200ml of boiling water, stirring well until it has melted. Add 300ml cold water on top. Pour the jelly over the top of the sponge and allow to set.
- Once the jelly has set, add another layer of sponge. Pour on the custard.
- Pipe on the whipped cream on top and decorate with more raspberries.
Per Serving: 298kcals, 12.9g fat (5.3g saturated), 41g carbs (24.2g sugars), 5.1g protein, 2.4g fibre, 0.205g sodium
TOP TIP: A trifle is a great quick and easy dessert. It can be made in advance and is also a great way to use leftover sponge.