Amaretto, Marzipan & Raspberry Trifle

INGREDIENTS (Serves 6-8)

◆ 400g raspberries

For the sponge layer:

◆ 250g Madeira cake, cut into 4 lengthwise

◆ 3tbsp raspberry jam

◆ 150g marzipan

◆ 75g Amaretti biscuits, halved

◆ 3tbsp orange juice

◆ 50ml orange liqueur e.g. Cointreau

For the custard:

◆ 400ml milk

◆ 200ml double cream

◆ 6 egg yolks

◆ 50g caster sugar

◆ 2tbsp cornflour

◆ 1tsp vanilla essence

For the topping:

◆ 300ml double cream

◆ 1tbsp caster sugar

◆ 50ml orange liqueur e.g. Cointreau

◆ 8 mini chocolate Easter eggs

◆ 8 edible flowers, such as viola, optional

1

First make the custard. Place the milk and cream in a saucepan and heat gently until hot. Place the egg yolks, caster sugar, cornflour and vanilla in a bowl and mix together. Pour over the hot milk mixture and stir well. Transfer to the pan and cook over a low heat for 2-3mins, stirring until thickened. Return to the bowl and leave to cool.

2

Prepare the sponge layer. Spread one layer of Madeira cake with a little jam. Cut the marzipan into thin slices and arrange on top of the sponge. Spread with a little jam and place a second layer of Madeira cake on top. Repeat with the remaining Madeira cake, jam and marzipan. Cut into 2.5cm pieces.

3

Line the base of a glass trifle dish with the marzipan filled pieces of cake and Amaretti biscuits. Mix the orange juice and liqueur together and pour over the sponge and biscuits to evenly coat them. Chill for 1 hour.

4

Reser ve half the raspberries and then scatter the remainder over the trifle base. Spoon over the cooled custard and chill for 1 hour. Whip the cream and sugar together until it forms soft peaks then gradually whisk in the orange liqueur. Pipe or spoon over the custard and chill for 30mins.

5

To serve, top with the remaining raspberries and arrange mini chocolate Easter eggs around the edge, adding some edible flowers, if wished.