Ingredients
Sponge
- 4oz Butter
- 4oz Brown sugar
- 4oz Wholemeal self-raising flour
- 2 Eggs
- 1/2 tsp Baking powder
Filling
- 250g Mascarpone cheese
- 4 x 125g Longley Farm vanilla yoghurt
- 2 tbsp Vanilla extract
- 150ml Freshly squeezed orange juice
- 100ml Grand Marnier (you’ve got to have a treat!)
- 400g Fresh raspberries
- 2 tbsp Brown sugar
Method
- Cream butter and sugar together. Beat in eggs, then fold in flour and baking powder.
- Pour mixture into a greased 7 inch loaf tin and bake on gas mark 4 for 40-45 mins. When done, use half and freeze the rest for next time.
- Simmer raspberries, sugar and a little water for 5-10 mins. Strain through a sieve, pressing the raspberries to extract as much of the juice as possible. Keep the juice to drizzle over the trifle before you serve.
- Whisk the mascarpone, yoghurt and vanilla together until smooth.
- Cut the sponge into fingers.
- Combine orange juice with Grand Marnier, dip in the sponge fingers and place in a trifle bowl.
- Cover sponge with raspberries, then mascarpone cream.
- Repeat process of sponge, raspberries and mascarpone cream.
- Place in the fridge for 1 hour to chill.
- Indulge yourself with this heavenly dessert!
