Serves: 1

Chocolate & Raspberry Trifle

FG 5 | CC 6

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Chocolate & Raspberry Trifle

Lighter take on classic triffle dessert.

  • 1 chocolate-covered mini roll
  • 2 tsp brandy
  • 150 g frozen raspberries
  • 150 g pot low fat custard
  • ¼ tsp cocoa (optional)
  1. Cut the mini roll into 6 slices and place 3 each in the bottom of 2 ramekins or glasses.
  2. Reserve 6 raspberries for decoration and divide the remainder between the 2 dishes.
  3. Sprinkle a teaspoon of brandy over the raspberries in each dish.
  4. Divide the custard between the 2 dishes.
  5. Put in the fridge for an hour or two so that the custard will seep through the raspberries as they defrost, and flavours will blend.
  6. Just before serving, sift a little cocoa powder over the custard, if using, and garnish with the reserved raspberries.