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Quick Raspberry and Almond Trifle

Autumn raspberries are still in season and so delicious. If you haven't got sherry or Framboise use Kirsh or vodka instead.



  • 1.

    Split the sponges and sandwich together with raspberry jam. Arrange in the base of a shallow dish (about 20 cm (8”) diameter, 6 cm (21/2”) deep.

  • 2.

    Sprinkle the sherry over the sponges and cover with fresh raspberries. Sprinkle over crushed ratafia biscuits and level gently with the back of a metal spoon.

  • 3.

    Carefully pour over the custard. Decorate with blobs of softly whipped cream and sprinkle with flaked almonds. Serve chilled.

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» Top Wine Matches For This Recipe

Andrew Graham

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Quick Raspberry and Almond Trifle.


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