Recipe Details
Title A- A summer trifle with raspberries and raspberry puree
Author Delia Smith
Portions 6
Created 16th February 2015 08:23 am
Weight (Per Portion)

One portion of this dish weighs approximately 128.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Sherry, medium120 Millilitre
Raspberries350 Gram
Cheese, Mascarpone250 Gram
Nuts, almonds, toasted, flaked1 Tablespoon
Jam, raspberry2 Tablespoon
Sugar, caster0.5 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 275
Protein 6.54%
Other Carbohydrate 3.76%
Sugar 8.42%
Fat Saturated 46.48%
Fat Unsaturated 23.83%
Fiber 16.14%
Sodium 1.44%
Salt 1.42%
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Recipe Method
1. Cut all the trifle sponges in half length ways, spread each half with raspberry jam, then reform them and cut each one into 3 little sandwiches. Arrange them in the trifle bowl. 2. Make a few stabs in the sponges and sprinkle the Madeira or sherry carefully and evenly over them, then leave it all aside for half an hour so it can soak in. 3. Sprinkle half the raspberries (about 3 punnets) over the top of the trifle sponges pushing some down in amongst them. 4.Put the rest into a food processor along with the sugar and whiz to a pur