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Boozy berry & elderflower trifle

Boozy berry & elderflower trifle

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A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

Taste the essence of summer with berry & elderflower trifle

Nutrition: per serving
HighlightNutrientUnit
kcal633
fat48g
saturates25g
carbs46g
sugars24g
fibre1g
protein7g
low insalt0.7g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, July 2005

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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