Boozy berry & elderflower trifle

Recipe uploaded by

Merrilees Parker

4 ratings

Recipe by Merrilees Parker

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1. With an electric whisk, whip together the mascarpone and custard in a bowl. Cover and chill until ready to use. Roughly mash most of the raspberries with the elderflower cordial.
2. Cut up the sponge cake and use to line the bottom of four glasses. Drizzle each one with a little kirsch, and spoon over half of the raspberry mixture. Cover with half of the whipped mascarpone and custard, then repeat the layers with the remaining berries and mascarpone and custard. Decorate with the rest of the raspberries and chill for at least 30 mins before serving.

Per serving

633 kcalories, protein 7g, carbohydrate 46g, fat 48 g, saturated fat 25g, fibre 1g, salt 0.7 g

Latest comments and suggestions

• MsVanDeKamp

  01 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  I left out the elderflower cordial when I made this as my family aren't keen on the floral flavour, but nevertheless it went down a treat - and now I have to make it every year!

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• Jemma

  08 February 2008

  Jemma rated and commented on this recipe

  

  Made this last night for a dinner party with some girlfriends. It was REALLY easy and absolutely delicious - and looks very gorgeous in a glass. I substitued kirsch for dessert wine as I didnt have any kirsch. It was heavenly - even if it is very calorie laden (I switched the custard for low fat to try and lessen the diet damage!!)

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• Dinner @ 8

  03 June 2008

  Dinner @ 8 rated and commented on this recipe

  

  Made this for a summer party. Used cassis as had no kirsch and used a mix of raspberries, strawberries & nectarine for a real summer flavour. Everyone loved it, especially the fact that it had no cream in it therefore felt more "healthy!" So easy too, I will definitely make this again.

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• maiyanis

  20 July 2008

  maiyanis rated and commented on this recipe

  

  loved it, used strawberries instead and i had no alcohol so i used apple juice

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http://www.bbcgoodfood.com/recipes/2667/

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Ingredients

• 250g pot mascarpone
• 250g fresh custard
• 250g pack raspberries
• 1 tbsp elderflower cordial
• 225g ready-made sponge cakes
• 3 tbsp kirsch

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Ingredients

• 250g pot mascarpone
• 250g fresh custard
• 250g pack raspberries
• 1 tbsp elderflower cordial
• 225g ready-made sponge cakes
• 3 tbsp kirsch

Per serving

633 kcalories, protein 7g, carbohydrate 46g, fat 48 g, saturated fat 25g, fibre 1g, salt 0.7 g

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