Raspberry, sherry and nut trifle

Name: Raspberry, sherry and nut trifle
Yield: Serves 6
Cuisine: British recipes
Ingredients: 250g bag of amaretti biscuits; Sweet sherry; 150g punnet raspberries; Icing sugar; 500g tub of crème anglaise or vanilla custard; 284ml whipped fresh double cream; Chopped toasted hazelnuts; Fresh mint leaves

Published: 31 Dec 04
Updated: 18 Mar 24

Test kitchen approved

A simple, quick and delicious trifle, updated with amaretti biscuits and chopped toasted hazelnuts.

Why not serve trifle instead of Christmas pudding? Or for more alternative pudding ideas, check out our festive desserts collection.

Serves 6
Ready in 15 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

250g bag of amaretti biscuits
Sweet sherry
150g punnet raspberries
Icing sugar
500g tub of crème anglaise or vanilla custard
284ml whipped fresh double cream
Chopped toasted hazelnuts
Fresh mint leaves

Method

Spill a box of amaretti biscuits into the bottom of a large glass bowl.
Sprinkle well with a sweet sherry.
Use a fork to crush 150g punnet raspberries with icing sugar to taste, then spoon over the soaked biscuits.
Add a few more whole raspberries.
Spoon over a large tub of crème anglaise or vanilla custard and top with plenty of whipped fresh double cream.
Decorate with whole raspberries, chopped toasted hazelnuts and fresh mint leaves.

Recipe from January 2005 Issue

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Raspberry, sherry and nut trifle

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