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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.


  • 350g fresh raspberries

  • 125ml medium dry sherry or framboise, raspberry liquor

  • 1 packet trifle sponges - 6 sponges

  • raspberry jam

  • about 10 ratafia biscuits or macaroons, coarsely crushed

  • 600ml custard, cooled

  • 150ml cream, whipped

  • few flaked almonds, toasted


  • 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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