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Lesley Smith

Scotty Brand Raspberries in a Raspberry Trifle with Double Cream

You don't have to be precise with this recipe, as it really is a simply cheats way to make a gorgeously tasty dessert in a few minutes.
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Servings: 2
Ingredients Method

Ingredients
  

  • 200 g raspberries.
  • 200 g double cream. Half for whipping and half for use as pouring cream.
  • 200 g left over sponge cake.
  • 2 tablespoons jam

Method
 

  1. Add washed raspberries to the bottom of the glass.
  2. Slice sponge down the middle and spread with whipped cream and jam.
  3. Cut the sponge into chunks and place on top of the raspberries.
  4. Pour the remaining pouring cream over the top of the dessert, to allow it to soak into the sponge and the raspberries.
  5. Serve immediately.