Turkish Delight and Berry Trifle

Jammy, sticky, creamy and fruity - with an extra smattering of chocolate - this is not a pud for the faint-hearted. But everyone else should have their spoons ready...

Preparation time :	20 minutes
Total time :	20 minutes

Serves: 6

Ingredients

175g jam Swiss roll
100ml framboise liqueur
600g strawberries or raspberries, hulled
200g Turkish delight
500g fresh custard
350ml double cream
50g plain chocolate
Icing sugar, for dusting

Method

1. Cut the Swiss roll into slices about 1cm thick and arrange them around the bottom half of a pretty glass trifle bowl. Drizzle over the Framboise liqueur. If you are using strawberries, halve them – there’s no need to halve the raspberries – and scatter two thirds of the berries over the sponge. Cut the Turkish delight into thick slices and scatter over the berries.
2. Pour over the custard. Whip the cream into soft peaks and spoon it over the custard. Top with the remaining berries. Draw a vegetable peeler along the chocolate to make shavings and scatter them over the trifle to decorate it. Dust with icing sugar and serve.

Drinks recommendation

This trifle is probably best eaten in very splendid isolation, but why not treat yourself to a glass of cognac afterwards to help all that sweetness and richness down?