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2 ratings

Recipe by Barney Desmazery

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1. Set half the raspberries aside. In a bowl, roughly mash the remaining raspberries with the sugar. Cut the Madeira loaf into 12 slices, then use a round cutter to cut out rounds of the cake to fit 4 serving glasses. Beat the clotted cream until slightly thickened.
2. Layer up the trifles in glasses starting with a slice of cake, then some cream and some mashed raspberries. After the final slice of cake, spread over some cream and top with whole raspberries. The trifles can be kept in the fridge for a couple of hours. Dust with a little icing sugar before serving.

PER SERVING

617 kcalories, protein 6g, carbohydrate 53g, fat 44 g, saturated fat 27g, fibre 4g, salt 0.52 g

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• Beth

  15 August 2008

  Beth rated this recipe

  

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• Steph

  25 August 2008

  Steph commented on this recipe

  Very easy and delicious but used double cream instead of clotted cream - easily rich enough.

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• Jane's Recipes

  03 January 2009

  Jane's Recipes commented on this recipe

  Couldn't be simpler. Very easy recipe, tastes and looks good too!

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• pj

  01 July 2009

  pj commented on this recipe

  For a lower calorie version use regular or low fat Greek yoghurt instead of cream and sponge fingers in place of the Madeira cake.

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• MINIZEBS

  01 July 2009

  MINIZEBS commented on this recipe

  Iused Icecream instead of cream as my daughter dusn't like cream...heaven

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• Dawn

  16 September 2009

  Dawn rated and commented on this recipe

  

  Very simple and fresh. We used double cream as well as clotted may be too rich. Lovely.

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Ingredients

• 600g raspberries
• 50g golden caster sugar
• 1 Madeira loaf (about 300g/10oz)
• 227ml tub clotted cream
• icing sugar , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Vegetarian, Nut-free

Ingredients

• 600g raspberries
• 50g golden caster sugar
• 1 Madeira loaf (about 300g/10oz)
• 227ml tub clotted cream
• icing sugar , to serve

PER SERVING

617 kcalories, protein 6g, carbohydrate 53g, fat 44 g, saturated fat 27g, fibre 4g, salt 0.52 g

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