Raspberry Tiramisu

INGREDIENTS

Packet of sponge fingers

Instant coffee powder

1 punnet of fresh raspberries

Ready made vanilla custard

White chocolate

METHOD

Lay about 20 of the sponge fingers along the base of a trifle dish.

Make up 100mls of strong instant coffee and pour evenly over the sponge fingers making sure they are all saturated.

Slice the fresh raspberries in half, leaving a few whole to decorate.

Stir the sliced raspberries into the custard.

Pour the custard mixture over the sponge fingers.

Top with the saved whole raspberries.

Melt the white chocolate in a heatproof bowl over a pan of simmering water.

Drizzle the chocolate over the raspberries.

Chill in the fridge for a few hours.

Serve!

Have you tried this recipe? If so, I would love to hear about it!

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