Servings:

8

Level of difficulty:

Easy

Ingredients

a box of sponge fingers
framboise-chambord if not
500ml whipping cream
5oog mascarpone
icing sugar
vanilla pod
punnet of raspberries

Method

1.line a shallow rectangular dish with trifle sponge fingers.
2.drizzle with the framboise,allow to soak for a few minutes then drizzle again-they will soak it up!
3.whip the cream to soft peaks, add a sprinkle of icing sugar to taste and the vanilla seeds deseeded from the pod using the back of a spoon.
4.stir in the mascarpone, be quite vigorous to break up the lumps in the cream mixture.
5.reserve a 1/4 of the plumpest, prettiest fruit and add the rest of the raspberries to the cream. fold in using a metal spoon, slightly crush so the fruit marbles as it mixes.
6.spoon this cream onto the sponge fingers. if you like you can do this in two layers, repeating the sponge fingers and cream-i only do this at really speacial occasions!
7.top with reserved raspberries. chill.
8.use a fish slice to carve portions and enjoy!