If you’re feeling fancy you might think of trying these mini summer Trifles. They look gorgeous and are so simple.
Using the glass you’re serving each of the individual trifles in, use a small knife to cut out 1 inch thick rounds for the bottom layer of the trifle.
Set aside 100g of the raspberries into a bowl and roughly mash them with the caster sugar.
Whip the cream with a hand mixer until soft peaks form.
Begin assembling the mini trifles by taking each glass and layer with the madeira cake, followed by the mashed raspberries & custard.
Repeat with another layer of these ingredients before topping with the whipped cream, remaining fruit and some mint leaves.
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