Raspberry trifle

Fancy something sweet? Cheat a little and make this super-easy trifle with jam rollettes and shop-bought custard.

• 750mls (3 cups) ready-made custard
• 100g (1/2 cup) mascarpone cheese
• 1 250 pkt jam rollettes, cut into 2cm-thick slices
• 125mls (1/2 cup) medium dry sherry
• 300g (2 punnets) fresh or frozen raspberries

Energy 1564kJ	Fat saturated 8.00g
Fat Total 13.00g	Carbohydrate sugars 37.00g
Carbohydrate Total 49.00g	Dietary Fibre -
Protein 8.00g	Cholesterol -
Sodium 201.10mg

All nutrition values are per serve.

1. Step 1

   Combine 250mls (l cup) of the custard with the mascarpone in a bowl and whisk well. Set aside.

2. Step 2

   Place 250mls (1 cup) of the remaining custard into a large serving bowl. Arrange 1/2 the jam rollette slices over the custard to cover. Sprinkle with 1/2 of the sherry and then top with t/2 of the raspberries. Spoon over the remaining custard and then cover with the remaining sponge roll slices. Sprinkle with the remaining sherry and the remaining raspberries. Top with the custard and mascarpone mixture. Cover and place in the fridge for at least 1 1/2 hours before serving.