Raspberry and Ginger Trifle (BBC Good Food)

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.