This delicious raspberry trifle recipe from Paul Heathcote is a great way to take advantage of raspberries when they are in season. You can use other berries if raspberries are not in season, or if you prefer a trifle of a different flavour. This is a wonderful summer dessert to indulge in, without having to make a lot of effort

To make this raspberry trifle recipe, start by making the raspberry coulis. Put one punnet of raspberries in a very hot, dry pan. Add lemon juice and sugar and cook rapidly for one minute. Whisk, then pass through a sieve and chill
When raspberries aren't in season
If raspberries are out of season you can use frozen raspberries instead of fresh ones, but you may need to add a tiny bit of extra sugar.
Mash the sponges with one punnet of fresh raspberries and the sweet sherry
Place a spoonful of coulis in the bottom of a glass tumbler for each person, along with three raspberries. Divide the sponge mix between each dish and spoon in any remaining coulis, plus another raspberry, and chill
To make the custard, take the seeds out of the vanilla pod and add to the cream and milk. Bring to the boil
Whisk together the egg yolks and sugar. Moisten the corn flour with a dash of water and add to the yolks
Pour a dash of the boiled cream into the yolks and whisk well before returning all to the pan and cooking until thick
Allow to cool before dividing the mix between the dishes, topping with fresh mint leaves. Refrigerate until ready to serve.
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Raspberry Trifle Recipe

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This raspberry trifle can be made with fresh or frozen raspberries, or with other seasonal fruits. It is a deliciously easy trifle recipe from Paul Heathcote.

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