• 6servings
  • 542calories

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Nutrition Info . . .

MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tbsp flaked almonds

  2. icing sugar

  3. 300g frozen raspberries , thawed

  4. 1 bar Madeira cake , cut into small cubes

  5. 4 tbsp sherry

  6. 500ml pot vanilla custard

  7. 284ml pot double cream

Instructions Jump to Ingredients ↑

  1. Heat the oven to 180C/fan 160C/gas 4. Spread the almonds on a baking sheet and sprinkle with icing sugar. Bake until golden, about 5-7 minutes. Cool.

  2. Whizz the raspberries with another tbsp icing sugar and a splash of water to make a coulis (you can sieve out the seeds if you like).

  3. Put a few cubes of cake in the bottom of 6 glasses. Sprinkle a tsp of sherry over each then 2 tsp of the coulis. Spoon over 2 tbsp custard in each. Repeat each layer once again adding 3 tbsp custard this time. Softly whip the cream and dollop on top. Chill for at least 2 hours. Sprinkle over the almonds to serve.

  4. Making ahead Trifles really benefit from overnight chilling so all the flavours combine properly. Make these the evening before or very first thing Christmas morning. Add the almonds just before serving.


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