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Ingredients
Raspberry Sponge Trifles
625 ml (2½ cups) ready-made thick custard
125 g (½ cup) mascarpone cheese
8 thick sponge fingers, roughly chopped
4½ tablespoons sherry
200 g (7 oz) fresh or frozen raspberries
Method
1. Place the ready-made custard and mascarpone or sour cream in a bowl, and beat until smooth.
2. Divide a third of the sponge finger biscuits among four parfait glasses and sprinkle with a third of the sherry. Spoon a third of the custard and mascarpone mixture over the sponge biscuits and scatter with a third of the raspberries. Repeat all the remaining ingredients to make three layers in total, finishing with the raspberries. Refrigerate for 1 hour before serving.
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