Even Angela heads for the custard powder to make her easy sherry trifle recipe. Throw in frozen raspberries and ready-made sponge fingers and you have an instant classic. Layer the sponges evenly ...

1. Place the frozen raspberries in a bowl to defrost for 30 minutes or overnight the night before you make the trifle. 2. Make the jelly following the instructions on the packet the day before and ...

Make the raspberry compote. Place 300g or raspberries ... then store it in the fridge until you are ready to assemble your trifle. Cut the tops and bottoms of the four fresh oranges.

Alex Szrok, the head of pastry at St John in London, exclusively shares the recipe for the restaurant’s seasonal trifle. “Alex [Szrok] is a brilliant pastry chef who puts his own spin on ...

Spread half of the whipped topping over the raspberry layer. Repeat the layers with the remaining cake cubes, pudding, raspberries, and whipped topping. Garnish the top of the trifle with ...

Remove from the heat and whisk for another minute. Set aside to cool Layer half of the sponge into a trifle bowl. Spoon the raspberry compote over the sponge allowing any juices to coat the sponge.

The Muller Light yoghurt range is just as varied with strawberry, vanilla, toffee, cherry, chocolate sprinkles, banana and ...

For those special times, such as to go with the Christmas Pudding ot trifle replace half of the ... 2 Split the sponges and sandwich together with raspberry jam. Arrange in the base of a shallow ...