- 1 packet of raspberry Jello
- 1 prepared angel food cake
- 1 can of mandarin oranges, drained
- 1 cups raspberries
- Some sweet sherry
- 8 ounces of store-bought English custard
- 8 ounces heavy cream
- 1 tablespoon of confectioner’s sugar
- 1 bag of malted balls
First of all make up the raspberry jelly according to the instructions on the packet and leave to set in the fridge. Select 6 glass tumblers to make the trifles in if you want to serve them individually (or a big glass bowl if you don’t).
Trim the angel food cake and slice into 1/4-inch thick squares or discs that will fit neatly in the bottom of your glasses. Put two in each glass and top with a couple of tablespoonfuls of the drained mandarins. Sprinkle some of the fresh raspberries over the mandarins and splash some sherry over the top so that it soaks through the fruit into the cake underneath.
Now spoon over your custard, covering the fruit, and gently spoon some of the set jello on top of it. Whip the double cream with a tablespoon of confectioner’s sugar until it’s lightly whipped but still a little floppy, and drop it in spoonfuls on top of the jelly. Just before serving, make a tiny cut in a bag of malted balls so the air can get out, and bash it up with a rolling pin. Open the bag carefully and sprinkle the malty, chocolatey dust inside, over the top.
Blackberries work really well if you can’t find raspberries
Put the seeds from a vanilla pod into the cream before you beat it for a little added luxury