Sherry trifles with sugar-crusted almonds

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• Martha

  15 February 2012

  Martha commented on this recipe

  Missed out the sherry but the raspberry coulis soaked in sufficiently to soften the cake. I used IKEA tea light holders as pots (4 for 99p) - just the right size for individual portions.

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• Maryann

  08 March 2013

  Maryann rated and commented on this recipe

  

  Made this recipe with frozen berries as well as frozen raspberries and is just as good. I put in the mashed up berries as well as the coulis as I felt it was a shame not to use them but added a little bit more icing sugar to taste. Also used about four boudoir biscuit trifle sponges for each serving instead of madeira cake. That'sthe little finger shaped ones. Just put dark chocholate shavings on top. Make a few hours ahead for flavours to develop. Lovely dessert.

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Ingredients

• 2 tbsp flaked almonds
• icing sugar
• 300g frozen raspberries , thawed
• 1 bar Madeira cake , cut into small cubes
• 4 tbsp sherry
• 500ml pot vanilla custard
• 284ml pot double cream

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 25 minutes

Ingredients

• 2 tbsp flaked almonds
• icing sugar
• 300g frozen raspberries , thawed
• 1 bar Madeira cake , cut into small cubes
• 4 tbsp sherry
• 500ml pot vanilla custard
• 284ml pot double cream

per serving

542 kcalories, protein 6.4g, carbohydrate 43.9g, fat 38.3 g, saturated fat 21g, fibre 1.9g, salt 0.55 g

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