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I know, I know. I failed to blog. I missed a day. For this was me:

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But yesterday was an ‘eating up leftover trifle for breakfast’ kind of a day. This is possibly the simplest, yummiest recipe out there. On the plus side, the trifle was scrummy, using up space in the fridge, and needed eating up. On the downside, my waistline really didn’t need it.

But trifle is always good. Even when it’s consumed before even CBeebies has started.

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Catherine Hill’s Chocolate Muffin and Raspberry Trifle

Ingredients

4 choc chip or chocolate muffins (about 250g in total)
3 tbsps Creme de Cassis
250g pot of mascapone cheese; 2 tbsps icing sugar; 284ml pot of double cream (lightly whipped)
400g raspberries
500g pot good quality but ready-made fresh custard
Crumbled or chopped chocolate for decoration

Method

Cut the muffins into large chunks & layer at the bottom of your trifle dish. Drizzle over the cassis & set aside. Beat the mascarpone with the icing sugar, then stir in the cream.
Scatter the raspberries over the muffins, keeping a handful back for decoration. Pour over the custard & then spoon on the mascarpone mixture. Top with chocolate shavings and the remaining raspberries and chill for up to an hour ahead of serving.

It’s as easy as one, two, three…trifletastic!

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