Prosecco-trifle

Raspberry prosecco trifle

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

By , 08 December 2017

(26 votes)

Raspberry prosecco trifle
  • 30 Mins

  • Serves: 22

  • Price: 49p per serving

Nutritional Info
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
  • 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.

  • Meanwhile, soak 2/3rds the raspberries in 100ml of prosecco for 2hrs.

  • Whip the cream, icing sugar and vanilla extract until thick and fluffy.

  • Spoon half of the jelly into the base of a large trifle dish and top with half of the prosecco soaked raspberries.

  • 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.

  • 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.