This simple and delicious trifle is the perfect thing to round off a meal.

Ingredients

• 18 sponge fingers
• 200ml dessert wine
• 350g fresh blueberries
• 400g fresh raspberries
• Approx 350g fresh vanilla custard
• Approx 350ml double cream
• Shards of white chocolate to serve

Serves 6

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Timing

Cooking time: 25 mins

Instructions

1. Divide the sponge fingers between 6 glasses and drizzle over the dessert wine, leave for about 15 minutes to soak. Now top each one with a mixture of the blueberries and raspberries reserving a few as a garnish.
2. Spoon over the custard to cover the berries. Lightly whip the double cream until it just holds it's shape and then use to top the custard. Garnish with the reserved berries to serve.
3. To make the white chocolate shards - Melt approx 50g of white chocolate and then spread thinly over a piece of baking parchment. Chill until set then break into shards, store in an airtight container until ready to use.