Raspberry and almond trifle

For some it's just not Christmas without trifle on the table!

It’s not Christmas without trifle on the table! This version uses fresh raspberries and raspberry jelly as well as cream and custard layers with a sprinkling of flaked almonds for a delightful twist on the classic dessert.

Trifle is a bit of a love-it-or-hate it Christmas dessert, but as far as we’re concerned, it deserves to be the hero of this year’s Christmas dinner.

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Make jelly according to directions on packet; pour into a 3-litre (12-cup) glass serving bowl. Cut 250g (8oz) of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until almost set.


Place cake in a medium bowl, sprinkle with sherry;
toss to coat.


Beat mascarpone and custard in a large bowl with
an electric mixer until soft peaks form. Spoon custard mixture over jelly; top with sherry-soaked cake.


Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form.
Spoon cream over cake.


Serve trifle topped with remaining berries and the flaked almonds. Dust with remaining icing sugar.

We used vanilla bean custard, but you can use any good-quality thick dairy custard you like. You can use orange juice or orange-flavoured liqueur instead of the sherry, if you prefer.

The trifle can be made 1 day ahead up to the end of step 3; store, covered, in the fridge.


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