500g/1lb 2oz of fresh raspberries
2tablespoons of raspberries jam
1 box of sponge fingers - halved
sherry (amontillado)
limoncello liquor
3 pots of lemon yoghurt
double cream (to decorate)
mint sprigs (to decorate)

METHOD

Liquidise fresh raspberries and the jam to make a coulis. In a large trifle dish build layers of sponge, spread with the coulis and a good splash of sherry, add another layer of sponge and a splash of limoncello liquor. Spread plenty of yoghurt over the layers and top with fresh raspberries. Continue to layer the dish until full. Decorate the top layer with whipped cream, fresh raspberries and mint sprigs. Leave to cool before serving.

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