The AGA Trifle Bowl is perfect for this fun showstopper dessert. Ready made trifle sponges, custard and gingerbread people are useful ‘cheats’ for this dish. With thanks to Naomi Hansell for this wonderful recipe.
- 16 pieces of trifle sponge, approx 6cm x 8cm ready made or home made
- Raspberry jam, approx 100g - 200g
- 300g fresh or frozen raspberries
- 200ml madeira, sweet sherry or apple juice
- 10 - 12 gingerbread people (ready made or home made - see recipe)
- 1 litre custard (ready made or home made)
- 900ml double or whipping cream
- 125g fresh or frozen raspberries to decorate
- A handful of toasted almond flakes or sprinkles to decorate (optional)
Serves 12 - 16
1. First make the gingerbread people using the recipe available on agaliving.com.
2. Spread 1/2 of the trifle sponges with jam and arrange in a single layer in the bottom of the trifle dish, keeping back one sponge per layer and cutting into triangles to fill the little gaps. Pour over 1/2 of the Madeira, sherry or juice along with 1/2 of the raspberries. Repeat with a second layer of trifle sponges, Madeira and raspberries.
3. Whip 300ml of the cream and fold into the custard. Chill for an hour or two to firm up.
4. Arrange 8 - 10 of the gingerbread people around the inside of the bowl so that they are looking out from the inside.
5. Spoon the custard-cream over the trifle sponge layer and chill again.
6. Whip the remaining cream and spoon or pipe on top of the custard layer.
7. To serve, decorate with some fresh raspberries and toasted almonds or sprinkles if using. Serve immediately or chill for up to 48 hours
