Berry and Elderflower Trifle
|Mascarpone||250 Gram (Pot Type)|
|Custard||9 Ounce (250 Gram, Fresh)|
|Raspberries||9 Ounce (250 Gram)|
|Elderflower cordial||1 Tablespoon|
|Sponge cake||8 Ounce (225 Gram, Ready Made)|
|Kirsch/Orange juice||3 Tablespoon|
1. With an electric whisk, whip together the mascarpone and the custard in a bowl. Cover, then chill until ready to use. Roughly mash most of the raspberries with the elderflower cordial.
2. Cut up the sponge cake and use to line the bottom of 4 glasses. Drizzle each one with a little kirsch or juice, then spoon over half of the raspberry mix. Cover with half of the whipped mascarpone and custard, then repeat the layers with the remaining berries and mascarpone and custard. Decorate with the remaining raspberries, then chill for at least 30 mins before serving.