Lemon and Raspberry Mini Trifles

Recipe Serves: 4

Ingredients

15 minutes preparation

60ml limoncello

200g madeira cake, cut into 2cm (1/2 inch) cubes

200ml double cream

50g Mrs Bridges Lemon Curd, plus extra to serve

300g rasperberries, half lightly crushed and the rest left whole

300ml thick custard

30g flaked almonds

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Divide the cubed madeira cake between 4 serving glasses. Drizzle a tablespoon of limoncello over the cake in each glass and allow it to soak in for 15 minutes.

Put the double cream and Mrs Bridges Lemon Curd in a large mixing bowl and whisk until softly whipped.

Divide the crushed raspberries between the four glasses, on top of the cake, and add a few more whole raspberries. Divide the custard between the four glasses and then add a few more raspberries

Top with the lemon curd cream and more raspberries. Put a couple of tablespoons of Mrs Bridges Lemon Curd in a small bowl and stir vigorously to loosen. Drizzle this over the top of the cream, top with the toasted almonds and serve immediately.

Alternatively, cover and put in the fridge for up to two days. If you are not serving immediately reserve the almonds to sprinkle on just before serving.

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