Raspberry & cranberry eggnog trifle

Christmas isn’t complete without a boozy trifle – and this one definitely tops them all, with a dash of sloe gin and cream liqueur.

Serves 16 • Ready in 1 hr, plus chilling

300g cranberries

100g golden caster sugar

200g sponge fingers, broken into chunks

300g raspberries

135g packet raspberry jelly, broken into squares

2tbsp sloe gin

250ml cranberry and raspberry juice drink

600ml double cream

1tsp vanilla bean paste

¼tsp freshly grated nutmeg

3tbsp cream liqueur

500g carton chilled vanilla custard

75g ratafia biscuits

1 Put the cranberries in a pan with the sugar. Simmer for 5 mins to soften, then remove a few to reserve for decoration and simmer the rest for a further 5 mins. Set aside to cool.

2 Put the sponge fingers in a glass bowl. Reserve a few raspberries for decoration and scatter the rest over the biscuits with the cranberries.

3 Dissolve the jelly in 250ml boiling water. Stir in the sloe gin and juice drink. Pour the jelly over the fruit and biscuits in the bowl and chill until the jelly is set.

4 Using an electric mixer, whisk together the cream, vanilla, nutmeg and liqueur until thick enough to form soft peaks. Fold in the custard. Spoon half this eggnog cream over the jelly, scatter the ratafia biscuits over the top, then cover with large spoonfuls of the remaining eggnog cream. Pile the reserved cranberries and raspberries on the top to decorate.

Per serving: 341 cals, 22g fat, 13g sat fat, 28g carbs >>