Raspberry, elderflower and Muscat trifle

4
30 minutes

Ingredients

  • 12 trifle sponges
  • 2 tbsp of Muscat, or Rivesaltes Abre
  • 100ml of elderflower cordial
  • powdered gelatine, enough to make 500ml of jelly
  • 500ml of custard, shop-bought or homemade
  • 200ml of double cream
  • 100g of frozen raspberries

Method

1
Break the sponges up into 1–2cm pieces and place in a large, relatively flat-bottomed serving bowl (or divide equally between 4 if making individually). Spoon over the wine and leave to soak for 10 minutes
2
Make the jelly by preparing the jelly as per packet instructions. Add the cordial and make up to 500ml. Pour over the sponges then place in the fridge to set
3
Once the jelly has set, pour over the custard, making sure you leave it to cool if making at home
4
Whip the double cream until it forms soft peaks – you don’t want it still runny but don’t want butter, so be careful not to over-whip. Pour the cream over and smooth down
5
Add the raspberries round the edge and place any extras in the centre. Serve immediately