Raspberry & Rose Trifles

A mix of classic Middle Eastern flavours that come together very simply in this pretty trifle

• Cooking Time Prep 10 mins
  Cook 2 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  380

• Protein

  6g

• Carbs

  35g

• Fat

  26g

• Saturates

  15g

• Fibre

  2g

• Sugar

  24g

• Salt

  0.41g

Ingredients

• 2 cubes Turkish delight, optional
• 500g pot good-quality vanilla custard
• ½ a 350g/12oz bought Madeira loaf
• 300g pack raspberries
• juice 1 orange
• 200ml tub crème fraîche (use reduced-fat if you like)
• handful pistachios, roughly chopped

Directions

1. If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
2. Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.

Categories: All Christmas, Cuisines, Fruit