Autumn raspberries growing in November at St Olaves
Ingredients
6 trifle sponges
Half a raspberry jelly block
200g frozen raspberries (plus fresh for decoration)
250g mascarapone cheese
1 egg plus an extra yolk
2 tablespoons of caster sugar
A few drops Vanilla essence
Method
Break up the jelly into small squares and stir to dissolve in about 250 ml boiling water, and allow to cool.
Place the trifle sponges into a fairly deep serving bowl, break some of them in half if you like and add the defrosted raspberries to fill in all the nooks and crannies around the sponges. You can also drizzle on some marsala, brandy or sweet sherry if you want a boozy trifle.
Pour the cooled raspberry jelly mix over the sponges and raspberries and allow to cool completely and set in the fridge for a few hours or overnight.
In a large mixing bowl whisk up the mascarpone, egg and egg yolk, the sugar and the vanilla essence. It is worth whisking with an electric hand whisk for 5-10 minutes so it gets nice and thick.
Spoon the mascarpone custard mixture evenly over the raspberry sponge base and then use your imagination to decorate the top.