Quick Ratafia Trifles


Preparation info

  • Difficulty


  • Serves


Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 20 ratafia biscuits
  • 1 tablespoon ratafia liqueur or sherry
  • 125 g (4½ oz) strawberries, chopped
  • 125 g (4½ oz) raspberries, chopped
  • 500 ml (17 fl oz/2 cups) custard
  • raspberries, to garnish


  1. Put five ratafia biscuits in the base of each of four dessert glasses. Drizzle a little of the liqueur into each glass.
  2. Combine the chopped berries and divide among the glasses. Pour over the custard and leave to set in the fridge. Serve the trifles garnished with the raspberries.