Raspberry trifle with custard, mascarpone cream & almonds | Women's Weekly Food
Our easy raspberry trifle recipe uses fresh berries and raspberry jelly as well as cream and custard with a sprinkling of flaked almonds!
Ingredients
- 2 x 85g packets raspberry jelly crystals
- 500g small strawberries
- 250g raspberries
- 200g sponge cake, cut into 3cm cubes
- 1/3 cup (80ml) sweet sherry
- 500g mascarpone
- 2 x 500g cartons vanilla bean custard (see tips)
- 600ml thickened cream
- 2 tablespoons icing sugar
- 2 tablespoons flaked natural almonds
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