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Raspberry, sherry and nut trifle
- Published: 31 Dec 04
- Updated: 18 Mar 24
A simple, quick and delicious trifle, updated with amaretti biscuits and chopped toasted hazelnuts.
![Raspberry, sherry and nut trifle](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/300273-1-eng-GB_274.jpg)
Why not serve trifle instead of Christmas pudding? Or for more alternative pudding ideas, check out our festive desserts collection.
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Serves 6
-
Ready in 15 min
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
- Spill a box of amaretti biscuits into the bottom of a large glass bowl.
- Sprinkle well with a sweet sherry.
- Use a fork to crush 150g punnet raspberries with icing sugar to taste, then spoon over the soaked biscuits.
- Add a few more whole raspberries.
- Spoon over a large tub of crème anglaise or vanilla custard and top with plenty of whipped fresh double cream.
- Decorate with whole raspberries, chopped toasted hazelnuts and fresh mint leaves.
- Recipe from January 2005 Issue
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