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Quick Raspberry and Almond Trifle

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

Serves 4 to 5

Ingredients

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Method

  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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