Raspberry and cherries jubilee trifle
A gorgeous mashup of the Victorian classic cherries jubilee and the beloved trifle - a seasonal glory.
Ingredients
- 10 boudoir (sponge) biscuits
- 2 x 250g/9oz punnets of cherries, stoned
- 5 tbsp cherry brandy or crème de cassis
- 2 x 125g raspberries, washed
- 4 meringue nests, crushed
- 1 litre/1¾ pint ready-made custard
- 400ml/13fl oz double cream, lightly whipped
- 110g/4oz dark chocolate, grated
- 55g/2oz toasted flaked almonds
Method
Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes.
Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long.
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