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Easy individual summer trifles

Fairlady
4 servings
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Dairy

By Food24 November 03 2009
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Ingredients (6)

125.00 ml lemon curd
250.00 ml cream — fresh, whipped
8.00 swiss rolls — thick, slices
30.00 ml sherry
100.00 g raspberries — puréed
sugar — to taste
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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.

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