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Ingredients

For the Base:

• 1 sponge cake (store-bought or homemade), cut into cubes

• 2 tbsp raspberry jam (optional, for extra flavor)

For the Cream Layer:

• 500 ml (2 cups) heavy whipping cream, chilled

• 4 tbsp powdered sugar

• 1 tsp vanilla extract

• 250 g (1 cup) mascarpone cheese (optional, for richer texture)

For the Fruit Layer:

• 400 g (14 oz) fresh raspberries (plus extra for topping)

• 300 g (10 oz) raspberry compote or thick raspberry sauce

For the Crunch:

• ½ cup crushed shortbread cookies or biscuit crumbs

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Instructions

1. Prepare the Sponge Base

   • Cut the sponge cake into small cubes. If desired, lightly spread raspberry jam on some pieces for an extra burst of flavor.

2. Make the Cream Layer

   • Whip the chilled heavy cream with powdered sugar and vanilla until soft peaks form.

   • If using mascarpone, gently fold it into the whipped cream for a smooth, rich texture.

3. Layer the Trifle

   • In a large trifle bowl, start with a layer of sponge cake cubes.

   • Spoon over a layer of raspberry compote or sauce.

   • Add a layer of fresh raspberries.

   • Spread or pipe a layer of whipped cream mixture.

4. Repeat

   • Continue layering until the bowl is full, ending with whipped cream on top.

5. Top & Decorate

   • Arrange fresh raspberries on top.

   • Sprinkle crushed shortbread or biscuit crumbs over the cream.

   • Dust lightly with powdered sugar for a pretty finish.

6. Chill & Serve

   • Refrigerate for at least 2 hours before serving to allow the flavors to meld together.