Individual pots of sweet raspberry trifle with custard and sponge cake. For extra punch, add a drop of raspberry liqueur.
Ingredients
Leftover cake of choice, un-iced
300g fresh raspberries
500ml custard, or dairy free alternative
4 tbsp raspberry liquor or alcohol of choice (optional)
Directions
Have 4-6 nice serving glasses ready to hand. Cut your cake into 2cm cubes. Arrange a layer of cake into the base of each of your serving glasses, pressing down into an even layer. Add a few crumbs to fill in any gaps. Drizzle over 1 tablespoon of your liquor of choice (this is entirely optional).
Arrange a layer of raspberries over the top of the cake, so they touch the edge of the glass. This helps with presentation later. Carefully spoon a layer of the custard over the top of the raspberries. Top with more cake layers, cutting them smaller or crumbling them as needed, to create an even top layer.
Cover with clingfilm and chill in the fridge until required. When ready to serve, top with some extra raspberries. The pots are best made a few hours in advance to allow the cake to soften. Eat within 2 days and store in the fridge.Makes 4-6 trifle pots, depending on size.
