A simple, quick and delicious trifle, updated with amaretti biscuits, yummy ripe raspberries and chopped toasted hazelnuts.
Ingredients
- 250g bag of amaretti biscuits
- Sweet sherry
- 150g punnet raspberries
- Icing sugar
- 500g tub of crème anglaise or vanilla custard
- 284ml whipped fresh double cream
- Chopped toasted hazelnuts
- Fresh mint leaves
Method
- 1.Spill a box of amaretti biscuits into the bottom of a large glass bowl.
- 2.Sprinkle well with a sweet sherry.
- 3.Use a fork to crush 150g punnet raspberries with icing sugar to taste, then spoon over the soaked biscuits.
- 4.Add a few more whole raspberries.
- 5.Spoon over a large tub of crème anglaise or vanilla custard and top with plenty of whipped fresh double cream.
- 6.Decorate with whole raspberries, chopped toasted hazelnuts and fresh mint leaves.