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    Tipsy Trifle


    Source of Recipe


    Sainbury's

    List of Ingredients




    8 trifle sponges
    3 x 15ml spoons raspberry jam
    150ml Madeira
    2 x 15ml spoons fresh orange juce
    15ml spoon brandy
    250g fresh raspberries, reserving a few for decoration
    400g tub fresh custard
    150ml double cream, lightly whipped


    Recipe



    Cut the trifle sponges in half and spread liberally with the jam. Sandwich together again and arrange in the base of a 2-3 pint dish.

    Combine the Madeira, orange juice and brandy and pour over the sponges.

    Place the fruit on the top and top with the custard.

    Whip the cream until soft peak stage. Pile on top of the custard.

 

 

 

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