Raspberry Trifle

Serves 2.


  • 6 sponge finger biscuits
  • 2 tablespoons raspberry or orange liqueur or sherry
  • 1½ cups fresh or frozen raspberries
  • 1½ tablespoons icing (confectioner’s) sugar
  • ½ cup (125g) mascarpone
  • ½ cup (125ml) single (pouring) cream
  • 1 tablespoon icing (confectioner’s) sugar, extra
  • 1 teaspoon vanilla extract


  1. Divide the sponge finger biscuits between serving glasses and sprinkle with the liqueur.
  2. Roughly mix together the raspberries and icing sugar with a fork breaking some of the raspberries and spoon over the biscuits.
  3. Place the mascarpone, cream, extra icing sugar and vanilla in a bowl and whisk until thick.
  4. Spoon mascarpone mixture over the raspberries and chill until ready to serve.