Indulgent Tipsy No Jelly Raspb

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Sponge fingers packet		1/2-1
Brandy & Sherry		50-70ml
Raspberry jam		as required
Raspberries		200-250g
Custard:
Egg yolks		3
Caster sugar		25g
Cornflour		2 tsp
Double cream		300ml
Topping Cream:
Lemon juice		1/2
Sherry or Brandy		1-2 tbsp
Caster sugar		25g
Double cream		300ml
Almond flakes (toasted)		as required
Lemon or orange zest		1

Method

Cook

30min

Cut the sponge fingers into dice and place in the bottom of the trifle bowl.

Sprinkle the brandy and sherry over.

Heat the raspberry jam until warm then allow to cool. Pour over Step 2 and cover with the fresh raspberries.

Put the double cream in a pan and heat to just before it boils.

Put the egg yolks, sugar and cornflour in a bowl and whisk well.

It should be pale and fluffy then pour in Step 4 and mix well.

Pour Step 6 back into the pan and heat on low until it thickens to your favourite custard consistency

Allow to cool, then pour over Step 3.

In a separate bowl, put the lemon juice, sherry or brandy and sugar. Whisk until the sugar dissolves.

Add the double cream and whisk until it reaches soft peaks.

Scoop on top of Step 8 evenly then sprinkle over the toasted almond and the orange or lemon zest. It's now ready to serve.

Tips & Note

●The topping cream can be made simply with sugar and double cream. Using the lemon juice will make the cream whisk faster into soft peaks, but be careful it doesn't make the cream split
●If serving to children, leave out the sherry & brandy!

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