English Trifle

English Trifle


Your guests will be in for a sweet treat when served this raspberry trifle with layers of custard, Seedless Red Raspberry Preserves sandwiched between ladyfingers, amaretti cookies, almonds, and topped with homemade whipped cream.  



16 oz. Prepared vanilla or custard pudding
3 oz. Ladyfingers, unfilled
6 Tbsp. Robert Rothschild Farm Seedless Red Raspberry Preserves
12  Amaretti cookies, coarsely crushed, about 1 cup
2 Tbsp. Almonds, slivered, toasted
1/3 cup Dry sherry or orange juice
1 cup Whipping cream
2 Tbsp. Powdered sugar



To assemble, place 1/4 cup of pudding in bottom of small trifle glass bowls. Spread flat sides of ladyfingers with 3 Tbsp. of Seedless Red Raspberry Preserves. Top with the remaining strip, flat side down. Cut in half if necessary and arrange in the bottom and sides of bowls. Add an additional 1/4 cup of pudding and additional preserves. Sprinkle with the Amaretti cookie crumbs, then almonds. Lightly drizzle with sherry or orange juice. Whip the cream and powdered sugar together, then garnish. Cover and refrigerate overnight.