Easy individual summer trifles


Ingredients 6
Servings 4
Time

Ingredients

  • 125
    ml
    lemon curd
  • 250
    ml
    cream, whipped
  • 8
    thick slices swiss roll
  • 30
    ml
    sherry
  • 100
    g
    raspberries, puréed
  • sugar to taste
 

Method

 
Fold lemon curd into whipped cream. Place a slice of swiss roll in centre of each of 4 plates. Drizzle half the sherry over them. Spoon a little lemon cream onto each. Repeat layers. Mix raspberry purée with sugar to taste and pour over trifles.
 

Read more on: dairy
 

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