Instead of layers of Chocolate, the bright layers of berries in this dish are very light (light enough for a summer treat) and fruity to go with many dishes as a dessert.
Try experimenting with different soft fruit in place of the Peaches and Raspberries – you can use a whole range instead, just to keep the meal fresh and interesting.
To serve 6
5 Trifle Sponges
2tbsp Raspberry Jam
6tbsp Sweet Sherry or Marsala
213g Can of Peaches in Juice
225g Fresh Raspberries
500g Custard, cold
300ml Double Cream
Dark Chocolate, shaved or grated
1. Split the Sponges, and fill with the Jam. Cut each into three wedges, and place into a large dish. Mix the Sherry (or Marsala) with four tablespoons of the Peach Juice, then spoon over the Sponge and leave to soak for fifteen minutes.
2. Put the Peaches and most of the Raspberries into a serving dish, then place the Sponges on top.
3. Mix the Mascarpone in with the Custard until creamy and smooth, then spoon over the top of the Sponge and level the top.
4. Whip the Cream, then spread on top. Decorate with the Chocolate Shavings and remaining Raspberries, before chilling until ready to serve.
Photo Courtesy of: stevendepolo