Fresh Raspberry Trifle

Traditionally this English dessert features custard, fruit and cake. It may be prepared in individual glasses or a large glass bowl. Make sure each layer of ingredients touches the sides of the bowl, so that colors and textures can be seen.

ingredients

• 1 sponge cake
• 1 jar Stonewall Kitchen Raspberry Peach Champagne Jam
• 1/4 cup Port, Sherry or Madiera
• 3 cups prepared vanilla pudding or custard
• 6 ounces mascarpone (optional), room temperature
• 2-3 packages raspberries or other berries
• 1 cup cream
• 1/4 cup confectionary sugar
• 1 teaspoon vanilla

Optional Garnish: toasted coconut, chocolate shavings, raspberries

directions

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