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Raspberry and almond trifle

Mary Berry from Great Food Bites
For a classic British dessert that never fails to please, try Mary Berry's simple raspberry trifle

Raspberry and almond trifle

Method

1. Split the sponges and sandwich together with raspberry jam. Arrange in the base of a deep serving dish.

2. Sprinkle the sherry over the sponges and cover with fresh raspberries.

3. Sprinkle over crushed macaroons and level gently with the back of a metal spoon.

4. Pour over the thick custard. Decorate with cream, sprinkle with flaked almonds and serve chilled.

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Serves: 6-8

Prep: 15 min

Ingredients
350g Raspberries
125ml medium dry sherry or raspberry liqueur
6 bought sponge fingers
3 tbsp raspberry jam
10 macaroons or ratafia biscuits, crushed
600ml bought custard
150ml Cream, whipped
flaked almonds, toasted