This easy recipe transforms one of our favourite tarts into a deliciously sweet trifle, with layers of cream, custard, fruit and jelly piled high into pretty glass tumblers. This is the perfect recipe for making the most of fresh raspberries while they’re in season.
Few drops almond extract
250-500ml carton vanilla custard
142-150ml carton double cream
1tbsp icing sugar 1-2tbsp toasted flaked almonds
If you haven’t got any raspberries, you can substitute with any other fresh summer berries.Place the gelatine, a sheet at a time, into a large bowl of cold water and leave it to soak until it softens. Squeeze the excess water out of the gelatine and place it in a jug. Pour over 100ml boiling water and stir until the gelatine dissolves. Add the cordial and 300ml cold water.Place 2 amaretti in the bottom of each tumbler, breaking them up slightly. Add half the raspberries and pour over half the jelly mixture. Place the tumblers in the fridge to set, but leave the remaining jelly out of the fridge, so it doesn?t set.Arrange the rest of the raspberries on top and pour over the remaining jelly. Doing this in 2 stages makes it easier to keep the fruit distributed in the jelly, otherwise it rises to the top. Return the tumblers to the fridge until set.Stir the almond extract into the custard and then spoon a layer of on top of each trifle. Lightly whip the cream with the icing sugar. Spoon on top of the custard and scatter over flaked almonds before serving.<<All Credits To Author>>