One of the most popular Australian Christmas traditions is to end the big Christmas meal with a heaping serving of trifle loaded with alcohol. Here is an easy-to-make trifle that you can pop into individual serving cups for your guests this year.

This recipe makes enough for two cups so you can easily multiply it to suit your number of guests or use a deep glass bowl or dish to serve.

Ingredients

• 6 sponge finger biscuits
• 2 tablespoons raspberry or orange liqueur or sherry
• 1½ cups fresh or frozen raspberries
• 1½ tablespoons icing sugar
• ½ cup (125g) mascarpone
• ½ cup (125ml) single (pouring) cream
• 1 tablespoon icing sugar, extra
• 1 teaspoon vanilla essence
• Grated dark chocolate for serving

Method

1. Divide the sponge finger biscuits between serving glasses and sprinkle with the liqueur.
2. Roughly mix together the raspberries and icing sugar with a fork breaking some of the raspberries and spoon over the biscuits.
3. Place the mascarpone, cream, extra icing sugar and vanilla in a bowl and whisk until thick.
4. Spoon mascarpone mixture over the raspberries and chill until ready to serve.
5. Before serving, sprinkle some grated dark chocolate lightly over the trifle.