Plenty of Pink this week – raspberries & more raspberries.
Individual Raspberry trifles.
Cut trifle sponges in half and spread with a little raspberry jam.
Place in the bottom of the dish and add sherry or kirsch or any liqueur you fancy.
Blend a few raspberries with icing sugar to make a coulis and layer on top of sponge.
Whip double cream and layer that on top of coulis.
Keep layering until 3/4s full.
Top with custard and toasted nuts , I prefer almonds.
Final course was a cheese board with grapes .
I hope you enjoyed these recipes there are many more in my head.
This week go look at this blog which is one of my favourites with beautiful photos - http://someplaceinthyme.blogspot.com/
And click on Beverley's button above.