Recipes
Recipes

Raspberry prosecco trifle

Layers of prosecco-soaked raspberries, madeira cake, whipped cream and pistachios make up this festive trifle treat

Layers of prosecco-soaked raspberries, madeira cake, whipped cream and pistachios make up this festive trifle treat

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(64 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 22

Cooking Time

Price: 49p per serving

Nutritional Information

Each 125g serving contains

Energy
800kj
191kcal
10%
Fat
10.3g
Med
15%
Saturates
6.1g
High
31%
Sugars
17.4g
Med
19%
Salt
0.11g
Low
2%
of your reference intake.
Typical energy values per 100g:
640kj/153kcal

Ingredients

2x 100g sachets Hartley’s raspberry glitter crystal jelly

300g Asda grower’s selection raspberries

200ml prosecco

400ml whipping cream

2tbsp icing sugar

1tsp vanilla bean paste

1 Asda baker’s selection all butter Madeira cake, broken into large chunks

300ml Asda extra special Madagascan vanilla custard

20g pistachio nuts, roughly chopped

Glitter gold spray

Method

1
Prepare the jelly according to packet instructions. Pour into a bowl, cool fully then chill in the fridge until set. Once set, break the jelly into chunks.
2
Meanwhile, soak 2/3rds the raspberries in 100ml of prosecco for 2hrs.
3
Whip the cream, icing sugar and vanilla extract until thick and fluffy.
4
Spoon half of the jelly into the base of a large trifle dish and top with half of the prosecco soaked raspberries.
5
Top with the madeira cake then drizzle with the remaining prosecco. Pour over the custard and sprinkle with the remaining prosecco soaked raspberries and jelly.
6
Top with the whipped cream and sprinkle with the remaining raspberries, pistachio nuts and a couple of sprays of the gold glitter. Serve within 2hrs.