Raspberry and Mascarpone Trifle

Ingredients
10-12 sponge fingers
300g raspberries
150ml orange juice
250g tub mascarpone
500ml tub fresh custard

Break sponge fingers into a large bowl - scatter over raspberries (keep a few back for decoration) - pour on orange juice - leave to soak for 15 mins.

Beat the mascarpone - gradually beat in the custard - spoon all the mix over the sponge - use remaining raspberries to scatter over top.


This is deliciously refreshing - adding mascarpone makes the custardy bit feel 'lighter' on the tongue and not as 'cloying' as when using custard alone. Quick and very easy.
For a more adult version - substitute some of the orange juice with Cointreau!