A simple, quick and delicious trifle, updated with amaretti biscuits and chopped toasted hazelnuts.
Serves 6
250g (9oz) bag of amaretti biscuits
Sweet sherry
150g (6oz) punnet raspberries + more for decoration
Icing sugar
500g (18oz) tub of crème anglaise or vanilla custard
284ml (10oz) whipped fresh double cream
Chopped toasted hazelnuts
Fresh mint leaves
Spill a box of amaretti biscuits into the bottom of a large glass bowl.
Sprinkle well with a sweet sherry.
Use a fork to crush 100g (4oz)raspberries with icing sugar to taste, then spoon over the soaked biscuits.
Add a few more whole raspberries.
Spoon over a large tub of crème anglaise or vanilla custard and top with plenty of whipped fresh double cream.
Decorate with whole raspberries, chopped toasted hazelnuts and fresh mint leaves.