Fresh Raspberry Trifle Recipe

Ingredients:
1 sponge cake
1 jar Stonewall Raspberry Peach Champagne Jam
1/4 cup port
3 cups prepared vanilla pudding
6 oz mascarpone (optional), room temperature
2-3 packages raspberries
1 cup cream
1/4 cup confectionary sugar
1 tsp vanilla
optional garnish: toasted coconut, chocolate shavings


Directions:
Tear cake into pieces and cover approximately 1/3 of a glass serving bowl, pressing the cake gently to create an even layer. Melt 1 jar of Raspberry Peach Champagne Jam with 1/4 cup port. Spoon mixture over cake. If using optional mascarpone, blend into prepared custard or pudding. Pour custard/pudding over jam layer, making sure custard is touching all sides of the bowl. Arrange raspberries around edge of bowl, so they are touching the sides of the bowl. Fill in center with berries. Whip cream with confectionary sugar and vanilla until soft peaks form. Spread whip cream over layer of raspberries. Decorate trifle with optional garnish if desired.

Copyright Stonewall Kitchen