A delivery of Scotty Brand raspberries arrived and the raspberry making machine had to begin turning it’s wheel. With some sponge cake left over from another day, I decided to make a lovely little glass of fast and delicious raspberry trifle.
The raspberry cheesecake from the Scotty Brand website looks amazing, and I think I will need to try that next. Look at this…
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For now, my deceptively delicious raspberry trifle it is.
- 200g raspberries.
- 200g double cream. Half for whipping and half for use as pouring cream.
- 200g left over sponge cake.
- 2 tablespoons jam
- Add washed raspberries to the bottom of the glass.
- Slice sponge down the middle and spread with whipped cream and jam.
- Cut the sponge into chunks and place on top of the raspberries.
- Pour the remaining pouring cream over the top of the dessert, to allow it to soak into the sponge and the raspberries.
- Serve immediately.