Prep your prosecco raspberries the night before making the trifle preferably.
Soak the raspberries in the prosecco, cover, and refrigerate.
Prosecco Syrup
Carefully boil your 250ml of prosecco in a pan (I use the prosecco I have drained from the raspberries) until it reduces to about 50ml worth.
Leave to cool before using!
Prosecco Whipped Cream
Whip up your double cream with your icing sugar to soft peaks
Add in the prosecco syrup, and whip through. It will go quite mousse like!
Refrigerate for now.
Assembly
At the bottom of your trifle bowl, add 1/3 of the sponge fingers and drizzle over some prosecco
Spread over the top some raspberry jam, and then add on some prosecco raspberries!
Pour over half of the custard, and then dollop on 1/3 of the whipped prosecco cream!
Repeat the layers again - sponge with drizzle, raspberry jam, raspberries, custard and then the cream. If you are doing three layers like me, repeat again!
Decorate with some fresh raspberries, some freeze dried raspberries, and some sprinkles!
Leave to set in the fridge for a few hours before serving!
Notes
All of the prosecco soaking in this recipe is optional, I just really wanted to max out how prosecco-y it was!
You can easily use champagne instead!
I just used a packet of sponge fingers that I bought in the supermarket, and the more premium of ready made custards as they're tastier!
Boiling the prosecco down for the cream is important as it intensifies the flavour, and prevents the creams splitting as there is much less of it!
This will last for 2-3 days once made, but the longer is left the squidgier it gets.
I did three layers of trifle as that's how big my trifle bowl was, but they can differ in size and shape very much!