Directions:
- Spread half of the sponge cake cubes over the bottom of a large glass serving bowl.
- Sprinkle half the sherry over the cake to moisten it.
- Spoon over half the jam, dotting it evenly over the cake cubes.
- Reserve a few raspberries for decoration.
- Make a layer of half the remaining raspberries on top.
- Pour over half of the custard, covering the fruit and cake.
- Repeat the layers.
- Cover and chill for at least 2 hours.
- Before serving, spoon the cream over the top.
- To decorate sprinkle with toasted flaked almonds and arrange reserved raspberries and the mint leaves on top.
- •Variations: Use other ripe fruit in the trifle with jam and liqueur to suit: apricots, peaches, nectarines, strawberries etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.63 Kcal (2226 kJ) | ||
| Calories from fat | 110.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 19% | |
|---|---|---|---|
| Cholesterol | 181.27mg | 60% | |
| Sodium | 224.96mg | 9% | |
| Potassium | 438.98mg | 9% | |
| Total Carbs | 99.24g | 33% | |
| Sugars | 30.93g | 124% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 1.9mg | 11% | |
| Calcium | 148.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 293.67 Kcal (1230 kJ) | ||
| Calories from fat | 61.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 19% | |
|---|---|---|---|
| Cholesterol | 100.13mg | 60% | |
| Sodium | 124.26mg | 9% | |
| Potassium | 242.49mg | 9% | |
| Total Carbs | 54.82g | 33% | |
| Sugars | 17.08g | 124% | |
| Dietary Fiber | 1.61g | 12% | |
| Protein | 3.47g | 13% | |
| Vitamin C | 5.4mg | 16% | |
| Iron | 1.1mg | 11% | |
| Calcium | 82mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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