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
(64 votes)
Cook: 30 Mins
Serves: 22
Price: 49p per serving
Nutritional Information
Each 125g serving contains
Energy
800kj
191kcal
800kj
191kcal
10%
Fat
10.3g
10.3g
Med
15%
15%
Saturates
6.1g
6.1g
Med
31%
31%
Sugars
17.4g
17.4g
High
19%
19%
Salt
0.11g
0.11g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
640kj/153kcal
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.