Raspberry and Ginger Trifle (BBC Good Food)
150 ml medium-sweet Sherry
2 x 300 g packs cream cheese
600 ml double cream
50 g icing sugar, sifted
2 x 250 g packs gingernut biscuits
2 x 200 g punnets of raspberries
Put 50 ml of the alcohol in a bowl with the cream cheese and beat with an electric whisk until smooth.
Add the cream and sugar and beat again until well mixed and softly whipped.
Using a pastry brush, quickly brush a gingernut biscuit with a little of the remaining alcohol.
Stack, brushed-side down, on a cake plate or stand, then repeat to make a large round base of biscuits.
Spread over a layer of cream, squish in some raspberries, then repeat with another layer of biscuits, pressing down slightly to stick.
Repeat layers, finishing with a fourth layer of cream and raspberries.
Cover with an upturned mixing bowl, or very loosely with cling film, then chill until ready to serve. It’s good after 2 hrs, but could be made the day before, too.
Serve with a sprinkling of crushed gingernut biscuit.