James Martin’s Raspberry Trifle
Ingredients
- 300g can raspberries, drained (reserving syrup)
- 425g can custard
- 300ml whipping cream
- 60g trifle sponges
- flaked or grated chocolate, to decorate
Method
- 1
Place the raspberries in the base of a trifle dish and arrange the trifle sponges all around the edge of the dish. Drizzle 2 tbsp of the reserved raspberry syrup from the canned fruit over the sponges.
- 2
Pour the custard into the trifle dish and level the surface. Now whip the cream until thick and and spoon it in an even layer over the top of the custard.
- 3
Sprinkle the top with 1 tbsp flaked or grated chocolate then chill the trifle for 30 minutes before serving.
PER SERVING: 34.2 FAT (Excluding extras)
James Martin’s Raspberry Trifle was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 300g can raspberries, drained (reserving syrup)
- 425g can custard
- 300ml whipping cream
- 60g trifle sponges
- flaked or grated chocolate, to decorate
- 1
Place the raspberries in the base of a trifle dish and arrange the trifle sponges all around the edge of the dish. Drizzle 2 tbsp of the reserved raspberry syrup from the canned fruit over the sponges.
- 2
Pour the custard into the trifle dish and level the surface. Now whip the cream until thick and and spoon it in an even layer over the top of the custard.
- 3
Sprinkle the top with 1 tbsp flaked or grated chocolate then chill the trifle for 30 minutes before serving.
PER SERVING: 34.2 FAT (Excluding extras)
James Martin’s Raspberry Trifle was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
