adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry custard trifle
0 Likes
Prep Time:
150 minutes
Cook Time:
Total Time:
150 minutes
Indulge in a simple and delicious trifle with sponge finger biscuits and store-bought custard.
Ingredients:
  • 187.50 ml brewed espresso coffee
  • 125.00 ml coffee liqueur (such as Kahlua or Tia Maria)
  • 250g packet sponge finger biscuits
  • 189.38 gm thickened cream, whipped
  • 2 x 500g tubs Premium Vanilla Custard
  • 250g fresh raspberries or frozen raspberries
  • 70g good-quality dark chocolate, grated
Instructions:
  • In a shallow dish, mix the espresso and liqueur. Dip each sponge finger one at a time into the coffee mixture. Arrange them in a single layer over the base of a 2-liter serving bowl.
  • Gently mix the cream into the custard until blended. Smooth half of the custard mixture over the sponge fingers. Sprinkle with half of the raspberries and chocolate.
  • Layer the biscuit and custard mixture once more. Chill covered in the refrigerator for a minimum of 2 hours or overnight if desired. Keep the leftover raspberries and chocolate in separate containers, cover, and refrigerate.
  • Garnish trifle with the remaining raspberries and a sprinkle of grated chocolate right before serving.

Similar Recipes